2. Place the belly in a 2-gallon/8-liter Ziploc bag or a covered nonreactive container just large enough to hold it. The pork will release a lot of liquid as it cures, and it’s important that the meat and the container are a good fit so that the cure remains in contact with the meat. The salty cure liquid that will be released, water leached from the pork by the salt, must be allowed to surround the meat for continuous curing. The plastic bag allows you to redistribute the cure (technically called overhauling) without touching the meat, which is cleaner and easier. Refrigerate the belly for 7 days, flipping the bag or meat to redistribute the cure liquid every other day.