Moisten the pork belly with the Shaoxing wine. Mix the rest of the ingredients together and rub into the meat, making sure all surfaces are coated.
Put the pork into a large sealable plastic bag, or vacuum seal bag, or just a plastic or glass container just about large enough to contain it. Sprinkle over any remaining cure, seal the container up and put in the fridge.
Every day for 5 days, turn the bacon over. After 5 days, check to see if the bacon is firm. If it is not firm throughout, give it up to another 2 days in the fridge.
Take the bacon out, rinse off the cure and pat it dry. Set the bacon out on a rack to dry, preferably in a cool, airy place. Let it sit for 1-3 hours.
Smoke the bacon over the wood of your choice. I try to keep the smoker as cool as possible because you don't want to fully cook this bacon; less than 200 degrees Fahrenheit is ideal. It is supposed to be very smoky, so go for at least 4 hours. Remove it from the smoker when it's as smoky as you like, then let it cool to room temperature before putting it in the fridge or freezing it.