Rinse lamb belly with water, pat dry and set aside.
In a medium mixing bowl, thoroughly combine salt, rosemary, mint, mustard powder, and garlic powder. If you have a mortar and pestle, use that to combine spices. I find that it enhances the flavor somewhat...could be all mental but I still like to use it when I can.
Liberally coat lamb belly with cure mixture.
Place coated lamb belly in a covered glass baking dish in the refrigerator for 3 days and up to 5 days turning belly once per day.
Once lamb is finished curing, remove from refrigerator, rinse and pat dry.
In a large skillet, sear lamb belly on a high heat using a stable animal fat such as tallow or lard. About 2-3 minutes per side.
Set aside and allow to rest.
Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/home-cured-lamb-belly-tacos/