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You'll need to adjust for the weight of your belly, but this was mine:
1 c. maple sugar (do not use white), could sub brown, but I'd use less of it
1/2 c. Diamond Crystal kosher salt
1 Tbsp cracked peppercorns
2 tsp. minced fresh thyme
3/4 tsp. pink salt
1 bay leaf crumbled
4 lb. pork belly, skinned
Everything can be modified, except the pink salt. It's important to keep that ratio so the curing salt does it's job properly.
It'll take 7-10 days to cure, and you'll need to flip it daily. Mine have taken right at 7 days. I smoked mine until it hit 150, then I took it out.
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