It's a rub, depends on the size of the pork belly, my last batch was a 14 lb one.....1/2 cup sea salt, 1/2 cup maple syrup,2 tbl of red pepper chilli flakes.
Spread mixture over pork belly that was cut into pcs that fit in large ziplock freezer bags, get most of the air out of the bag place in the fridge, each day flip Yhe bags over and do this for a week. At this time the bacon is done, you can then rinse of the pcs under cold water then towel dry and place on racks in put in the fridge over night. The next day fire up the smoker and smoke with your choice of wood. Usually do mine in the smoker for about 6 to 7 hours.
No have not tried willow yet.
You are what you eat, so only eat the best!