I've done it 3x now and am still working on perfecting it. Any advice would be great. This is what I've done: Bought about 4 lb of pork belly, cut the skin side off, then marinate for a week in S&P with fresh and dried rosemary (simply because I like the flavor). In tight wrap. Keep in frig for 5-6 days, turn over every day. Rinse off before cooking and pat dry. Then cook whole until rare. Then slice. Cook thick slices to desired finish as need be.