By Max Halley and Ben Benton
Some prior warning. This will take a long time. You will need to sacrifice some space in your fridge. You will wonder why you are bothering with this. Then you will become addicted to it and your bacon sarnie will never be the same again.
Before you start, find a resealable polythene bag large enough to fit the pork belly inside. Also, find a roasting tray large enough to fit this bag and belly in. And clear a space in your fridge large enough for the tray.
Blitz the curing salt, sugar, bay leaves, rosemary and black peppercorns in a food processor or spice grinder until it’s a uniform powder. Place this mix in the plast