In a large food-safe container with a tight-fitting lid, whisk together the water, kosher salt, pink salt, and sugar until it dissolves, about 5 minutes. Add the pork belly and make sure it stays submerged. I use a plastic container filled with cans to weigh it down.
Cure the belly in the refrigerator for 8 days.
Drain the pork belly in a colander or large basin and rinse well w