Mix the salt and spices together in a bowl.
Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Shake the bag to distribute the ingredients. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. Rub the salt and spice mixture all over the belly. Close the bag refrigerator it for seven days. Redistribute the seasoning twice or more throughout the week.
After seven days, take it out of the fridge, rinse off all the seasonings under cold water and pat it dry.
Cook the belly in a 300˚F oven to an internal temperature of 150˚F, about 40 minutes.
Let it cool and refrigerate it until you’re ready to cook slice and cook. But I know. You won’t be able to wait. So cut off a piece and cook it. Taste it, savor it. Congratulations! It’s bacon!