A word on the pork belly: Buy the best quality you can find, preferably from a local farmer who raises high-quality pork. Older pigs make better bacon, and it goes without saying that fatter pigs make better bacon.
Get a lidded container just about large enough to contain the pork belly. Cut the belly into a nice rectangular shape to fit. Use the trimmings in sausage, or slow-cook them.
It is your choice to leave the skin on the belly or cut it off. If you are planning to slow-cook your finished bacon, like with beans or by itself, leave the rind on: It is delicious once cooked. But if you plan on this with sautéed greens or in place of commercial bacon, slice the rind off carefully with your sharpest knife.
Mix the salt and all the herbs and spices and rub them into the pork belly. Coat the belly with any remaining spices.
Put the belly in a large freezer bag, or wrap in plastic wrap, or vacuum seal it, then put it into the fridge. Keep the bacon in the fridge for 5 to 7 days. Turn over the slab every day. It will weep moisture; this is a good thing. Just leave it in the container.
After the bacon is cured, take it out and rinse it off with cold water. Pat the bacon dry with a paper towel and set it on a wire rack to dry a bit. You can leave it on the counter for a few hours, or overnight in the fridge.
Cut it into pieces you think you'll use within 10 days and freeze the rest.
Notes
Note that the prep time does not include curing time.