1. Mix the kosher salt, sugar, black peppercorns, pink curing salt, minced garlic, smoked paprika, and any optional spices in a bowl to create the curing mixture.
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2. Rub the curing mixture evenly all over the pork belly, covering all sides.
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3. Place the pork belly in a large resealable plastic bag or wrap it tightly in plastic wrap.
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4. Refrigerate for at least 7 days, turning the meat every 2 days to ensure even curing.
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5. After curing, remove the pork belly from the fridge, rinse off the curing mixture with cold water, and pat dry with paper towels.
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6. Preheat your oven to 200°F (93°C).
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7. Place the pork belly on a wire rack set over a baking sheet.
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8. Bake for about 2 to 2.5 hours, or until the internal temperature reaches 150°F (65°C).
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9. Let the bacon cool slightly, then slice thinly to serve or store in the refrigerator wrapped in plastic wrap for up to a week or freeze for longer storage.