Bring the bacon to room temperature. Lay the strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.

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Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in ...

Return to the oven until the bacon is cooked and the sugar has caramelized, another 12 to 14 minutes. Remove from the oven and transfer to a paper towel-lined plate. Let sit until cool and …

Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine.

Bake the bacon on a foil-lined tray for 20 to 25 minutes to par-cook. Remove and set aside to cool for 3 to 5 minutes. Wrap each scallop with half piece of bacon, securing each with a toothpick.