Pork belly is great stuff.
As Dollface says, you can just throw it in a pan and roast it as is.
We slice it into say 1/4" strips (like fat bacon) and then cook it on the BBQ plate with a bit of lard. You can get it nice and brown and even get the skin to crackle up (like on roast pork) if you stand it up on the skin with enough heat.
It's a bit of a fine art to cooking it well, but it's awesome.
If you have a good slab of belly then you can always roll it into a roast. Trim the skin back a bit and roll the lot into a big log with the skin on the outside. Tie it up with some cooking string. You can even put herbs on the inside to add more flavor.
Then just treat it like a pork roast and do it in the oven or whatever. There is a LOT of fat in pork belly, so you may wish to cook it quite well to get the fat inside to break down a bit.
I loved the belly roast we had last, but my wife thought it was a bit fatty.
The "Seven Deadly Sins"
• Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
• Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
• Legumes (soy/beans/peas etc)