Wet brining pork belly is an alternative to dry curing. It uses water mixed with curing salt, sugar, and spices.  Instead of rubbing the salt mixture on the pork belly, you mix the ingredients into a liquid solution. Place the pork belly in a sealable plastic bag and pour the liquid brine into the bag.  Squeeze out the excess air and seal the bag. Place the pork belly in a bowl and put it in the fridge for about two days. Flip it over and leave it in the fridge for one more week. This brining method takes a longer time than dry curing the bacon. After brining, rinse the pork belly to remove excess salt. Then, place the meat in a bowl of water. Put it in the fridge for an hour. Rinse it off and refill the bowl with water. Place the submerged pork back in the fridge for two more hours. This rinses away more salt, so it doesn't overpower your bacon.