Hey, thanks for the question! Didn't know you could mention people and alert them.
So when I have pork belly I usually will cure a slab of bacon. That recipe I don't give out on a regular basis.
However I usually cut off a pound or two to make one of my favorite Thai dishes.
Prik Khing Pork.
So take the pork belly cut into manageable pieces and braise it for 30 min. I like to use a mix of water and coconut water (you can add more aromatics here if you want, lemongrass stalks, ginger, star anise pods, onion, garlic, feel free to get creative).
Remove and let the pork belly dry for a few hours. Then heat oven to 400 and cook for about an hour turning once. (the belly should become nice, brown and crispy)
Then take some of the rendered fat, about two tbs (this is a "dry" curry, meaning you don't add coconut milk, so you need some fat) and heat in a large pan (or wok if ya got one) and add 2 cloves diced garlic, 2 stalks lemongrass (smashed with the side of your knife), a few Thai chilies (or Serrano), and 1 cup green beans. Saute for 2 min then add 2 tbs prik khing curry paste (or red curry paste), 2 tbs fish sauce and 1 teaspoon sugar, mix well. Cook until the green beans are done to your liking. Add the pork belly to the pan and toss together.
Serve over some jasmine rice and top with some cilantro.
Personally this is my favorite way to use pork belly. Give it a go once and you wont' be disappointed.
