Pat dry the surface of the pork belly with paper towels and place it in a storage bag along with the salt. Massage the salt into the meat.

Seal the bag tightly, removing as much air as possible, and refrigerate for about 3 days.

Rinse the cured pork briefly with water and place it in a pot. Add plenty of water (not listed in ingredients) and bring to a boil over high heat. Reduce to medium heat and simmer for 45–60 minutes, skimming off any foam.