To cure add all ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag, pour the brine over it. Place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, Turning the bag over every day to ensure both sides of the pork belly are equally cured.

After 7 days remove the pork belly from the brine and thoroughly rinse it off, then leave in large container of water for 30 mins to remove the salt. You can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup or for spicy 1/2 Tsp cayenne pepper. I prefer to keep it simple.

Now to smoke - so many ways but I have a kettle shaped bbq that easily holds a smoking tube. I fill with my favourite hickery pellets and burn then put the slab of pork on the gill. it should stay cool - you do not want it to go over 65C - I smoke for 3 hours but up to choice of 6 or 7 for very strong. Then remove cover in cling flim and put into fridge for 2-3 hours until firm again.

Once Firm you need to thinly slice using sharp knife or a meat slicer if you have one. Arrange on some baking paper then into a plastic bag and back to the freezer - use within a week or freeze for upto 6 months. ENJOY :P