• pork belly, skin on
• 1/4 cup kosher salt
• 2 tsp. pink curing salt
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tbsp. red pepper flakes
• 2 tbsp. smoked sweet paprika
• 1 tsp. cumin seeds

Rinse pork belly and pat dry. Mix all other ingredients, and put in bag with pork belly. Put in fridge for 7-10 days.

Remove from fridge, rinse and pat dry. Refrigerate on a rack in the fridge for 24 hours.

Cook in 200 oven until it reaches 150. Slice.