dry marinate pork belly in brown sugar for 24 hours, then add vinegar, garlic and peppercorn and spice. Marinate for another 24 hours.
on third day, rinse off marinade, rub pork belly generously with sea salt and and set aside for at least twelve hours. Drain the liquid drawn out from the meat and sprinkle belly with fresh coating of salt.
Repeat for at least three - six days until pork seemed to have dried out.
Rinse pork belly with water to remove salt. Wipe dry. Cut into strips and fry.
* best if pork belly can be pre-cut into desired thickness before curing
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