So this may not be part of your magic diet, but it sure sounds delicious!!

I demoed home-cured bacon at the Blogher 2010 after party Saturday night, with the help of the excellent students of the California Culinary Academy (thanks for the perfect set-up, chef-students!).  I couldn’t do it start to finish, of course.  You need to give the belly a dry rub for a week.  Then you need to cook it for an hour or so.  People drinking bacon martinis on a Saturday night don’t want to stand around watching pork belly cure.

Via Michael Ruhlman (you've seen him on Boudain!)