I began this batch of confited pork belly on Friday 11/9 and finished it up on Sunday 11/12. The sideshow below shows all the major steps save one :putting the final product by in jars.
Cooking does not get any easier than this folks. Tossing cubes of bacon in cure mixture, letting it sit in the refrigerator for 36 hours and cooking it in rendered fat in a slow oven does not require more than 12 seconds of culinary knowledge.
The hardest part is going to be finding someone to eat it. My kids may be the kids of a chef, but there's no way they are eating any of this.