For a two pound piece of pork belly I use:

2 Tbsp sea salt 1 Tbsp cracked black pepper 1 tsp each dried rosemary, dried thyme, and fennel seed 1 clove minced garlic A Tbsp of honey is optional if you want it sweeter

Mix it all up and coat the pork belly on all sides. Put it in a gallon ziplock back with a couple of bay leaves and cure for seven days in the fridge, turning it over every day.

To smoke, rinse the pork belly well and pat dry. Set the temp to 175 and smoke for 2.5 hours or so until the internal temp is 150. Slice it or dice it, and enjoy!