I was told this recipe recently. Apparently (the word you use when you don’t want to keep saying ‘I was told’) it can be smoked or not smoked, as you wish, but you get sort-of bacon and you know what’s in it. Belly pork used to be really cheap. I think it depends if a TV show has used it recently.
So, bish, bash, bosh, me old china muckers, gertcha, or something.
1kg pork belly
200g brown sugar
A plastic bucket
Take half the salt and put it in the bottom of the bucket. Rub the sugar into the pork. Put the pork on the salt. Pour the rest of the salt over the pork. Leave it for 24 hours. Then take it out, wash it in water and it is ready for use.
You can smoke it or slice it up and use it as bacon exactly as it is. Apparently.