To brine the pork belly, use a gallon-size freezer bag. Place the belly in the bag, then pour in the sugar-salt-water mixture, squeezing out as much air as possible before sealing. To make sure the belly stayed entirely submerged overnight, I flipped the zipper edge over the rail on my fridge door and used a piece of duct tape to keep it in place. No need to check or turn or flip the bag while the belly brines. Read the full article »