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Prepare curing rub by mixing all dry ingredients together until well combined.
Apply the cure to pork belly, making sure to cover entirely.
Place the pork belly in a vacuum seal bag or Ziplock and and seal well. Place in the refrigerator for 7 days and flip it over every day. There will be a liquid that forms in the bag - be sure to mix and massage this into the pork belly everyday when you flip it.
After a week, remove from fridge and give it a thorough rinse to remove the cure.
Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 150°F, around 3 hours. Check internal temp regularly to avoid overcooking.
Cool for at least 30 minutes to 2 hours.
Slice to desired thickness and store.