My version of pork belly, cooked long and slow.

Now not many people have one but I can highly recommend buying a sous vide, (effectively a water bath) and a vacuum sealer. Believe me these simple machines pay for themselves many times over. You can spend a few hundred on these but the one I've got is a Giles Posner second (the box had a dent) from ebay for about £60 delivered and then the vacuum sealer which was about £50. Once you start using one you'll be amazed how tender even the cheapest cuts of meat come out

Ok, the belly of pork. Cook for 9 hours at 55C in your sous vide then take out of your vacuum sealed bag and pat dry with some kitchen towel. Next put it in the fridge over night weighed down, I sandwich it between two heavy chopping boards.
Next day preheat your oven to its highest setting, score the skin with a really sharp knife (a stanley knife will do the trick) and pour over a kettle full of boiling, then once again pat dry. Liberal amounts of salt and whatever other seasoning you fancy are then rubbed into the skin together with a small amount of olive oil.
Finally stick it in your preheated very hot oven for about 35-40 minutes. Try to resist eating straight away and leave to rest for 20 minutes before carving