Homemade Salt Pork

Step 1: Combine the salt, brown sugar and black pepper.

Step 2: In a glass baking dish, lay 1/3 cup of the salt mixture across the bottom of the dish.

Step 3: Take 1 cup of the salt mixture and rub the pork belly well with the mixture. Place on the salt bed in the baking dish skin side up. Cover with plastic wrap and place in refrigerator for 2 days. Store remaining salt mixture until needed in 2 days.

Step 4: Remove the pork belly from its container and put on clean plate. Discard salt mixture and juices from baking dish and wipe clean. Create another salt bed with 1/3 cup of salt mixture in the baking dish. With remaining salt mixture, rub the pork belly well. Cover with plastic wrap and place in refrigerator for another 2 days.

Step 5: Remove from the baking dish and rinse well under cold water to remove the salt mixture. Pat dry with paper towels.

Step 6: Use immediately or wrap with clean cheesecloth and store in the refrigerator for up to 10 days. The other option is to divide the pork belly into smaller pieces, cover each with cheesecloth and another layer of plastic wrap and freeze for no more than 3 months.