Cut the pork belly into pieces that will fit into one or two gallon Ziploc bags. Rinse each piece well and pat dry.
Mix the salts if you choose to use pink salt. Pat the salt(s) onto the pork belly, covering it evenly. Don’t forget the ends.
I let the salt sit on the pork belly for a couple of days, drain, rinse, resalt and add the maple sugar or syrup now. If you use sugar, mix the salt and sugar together and pat in. If you use syrup, pour it into the Ziploc bag.