Combine first 2 ingredients in a Dutch oven; add 2 cups water. Cook over medium heat, stirring occasionally, 2 minutes or until salt and sugar are dissolved. Add 1 cup water, and pour mixture into a 13- x 9-inch baking dish; cover and chill 30 minutes. Add pork belly, fat side up; cover and chill 24 hours.
Remove pork from salt-water mixture; discard salt-water mixture, and rinse pork under cold water. Pat dry with paper towels. Sprinkle with 1 tsp. table salt and 1/4 tsp. pepper.
Preheat oven to 275º. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove from heat, and cover.
Bake at 275º for 6 hours or until fork-tender. Remove from oven, and cool completely (about 45 minutes). Place parchment paper over pork; top with a large heavy skillet, and press down on pork. Chill 12 hours (with skillet on top).
Cut pork into 1/2-inch slices. Cook pork in a large cast-iron skillet over medium-high heat 3 to 5 minutes on each side or until crisp.
Serve over Herbed Farro with Sautéed Chanterelles.
Pantry Key. Pork Belly: This new chef fave has nothing to do with the digestive tract-it's uncured bacon. Order it from your butcher or cawcawcreek.com. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.
McCrady's Restaurant, Husk Restaurant, Charleston, SC