We love pork belly at our house! When roasted, it tastes like a fatty pork chop. When roasted, then sliced and baked again, it tastes like thick crispy bacon.
If you’re interested in trying it, you can usually find it at your local meat market. Our local Sam’s also carries it from time to time. You can find it pre-cooked at Trader Joe’s.
We cook it fat side up in a baking dish that’s deep enough to hold the fat that renders out. Salt & pepper liberally and bake for a couple of hours at 350 degrees. You can then eat it by the slice if you like this version. Or if you prefer a crispy crust, you can slice the belly into bacon-size slices and then either fry it in a skillet or bake it on a cookie sheet with sides until it’s golden brown and has the crisp you’d like. I like it either way. Mark much prefers the crispy version, pictured below with a couple of fried eggs.
The protein to fat macro ratio for pork belly is very ketogenic! Four fats to each gram of protein, so it’s very filling with high-fat while keeping the protein moderate.