Dissolve salt and sugar in sufficient water to cover the pork belly.
Add the pork belly and cure overnight in the fridge.
The next day, rinse in water to wash off the brine. Dry with paper towels and transfer to a baking dish.
Braise pork belly in a neutral oil or lard for 3–4 hours at 350°. Remove from oven when pork belly is fork-tender. Allow to cool.
Leaving the pork belly and fat in the baking dish, cover and transfer to fridge overnight.
The next day, remove and cut into 8 slices.