Well, I've done a fair amount of belly, and some of it might be called "burnt" on the ends, and those pieces were definitely very good, but I guess that's not what you're after. I googled it, and I have to say what I found was truly "cubed heart attack" with all the added fat and sugar. I could provide my recipe (adapted (stolen) from andyj) if you like, but that just makes great smoked pork belly, with a lot of the fat rendered out and nice and tender.
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