It might be worth trying rillons (perhaps rilletes, too).
I haven't cooked either myself, but they sound easy enough. All that's seems to be needed is time - and a butcher that's got belly of pork and will sell you flair fat:
or body fat.
From Jane Grigson's Charcuterie and French Pork Cookery
1 lb belly of pork, cut into 2-inch cubes
1 1/2 lb belly of pork, cut into small strips ... [these would be for the rilletes] ...
1 lb flair fat cut into smallish pieces (use the hard fat from under the skin, if you can't get flair fat) [presumably not so much fat needed, if you're not making rilletes at the same time]
Salt, pepper, spices, thyme, bay leaf
Using a heavy pan, put in the pork pieces and 2 oz. of water, so that the meat doesn't stick. Cook over a gentle heat, or in a low oven, covered, for four hours.
Separate the cubes of pork (the rillons from the rest, and leave them to brown in a hotter oven, uncovered, or in an open pan on top of the stove ...
During all this, keep an eye on the rillons; put them to drain when they are an appetizing brown all over. Eat them cold, like rilletes as an hors d'œuvre.
Alternatively, you can pot rillons like confits. In that case they are best heated through in an open pan when you come to eat them, in a little of their preserving fat, and served with mashed potatoes and a tart apple purée, or baked apple rings.
They certainly look good - found some photos online: