Pork Belly in all permutations is something I return to again and again.

In Chinese parlance, Siew Yoke is deli food, the stuff you get in the case with lovely brown, hanging ducks. This recipe from Saveur is easy and works fairly well. With roasting, you dont get the slippery, melting fat as you would with braising, but what you have in the end is juicy, tender meat layered with slightly more resilient fat and a crispy skin with puffy crackling on top. Thusly, the leftovers are great for adding to congee or sauteed vegetables and soup if you like. Just trim off the cracklings and save them for a good use, or as as a kitchen snack.

Some tips:

The flavoring is malleable so change the marinade up, but use this technique to get an easy crisp crust.

To get the right texture and consistency, search out a clearly striated piece of pork: meat, thin layer of fat, meat, thin layer of fat, meat, thin layer blubber, skin. Preferably even thickness throughout the slab. This is not superfluous, since the quicker cooking time means the fat doesn't get a chance to render out as nicely as some other preparations.

If your slab of belly comes with nubbins, nommables tells you how to trim them. Remember to scrape off any remaining bristles.

I found I didn't need the skewers in the article, but that poker implement will come in handy. I couldn't get carving fork or utensils through the skin, so I stabbed my meat repeatedly with a small knife. This is not the most efficient or elegant way of going about it.

Beware the broiler. Watch the oven so the crackling doesn't burn. I have a small oven so I should have moved my meat down a notch. After only 3 minutes, I was in trouble.

Always serve and eat this Hot!, before the fat congeals and becomes unpalatable.

Asian preparations always have extra steps in the cooking process:
1. To render off fat and impurities.
2. To minimize the porky smell of the meat.
3. To treat the skin.


Other favorite famous pork belly dishes:
1. Nagasaki style - three step slow-braised pork that falls apart by itself if you look at it the right way and with most fat rendered off, but whats left is creamy. Flavored simply with soy sauce and ginger. The least rich of the preparations. A case where a meatier piece of belly with less striations an minimal fat is better.
2. Lechon Kawali  - Filipino style, twice cooked with a final deep fry resulting in pork belly floating inside a cloud of crackling. Made with the thicker cut short rib portion of the belly.
3. Red Braised Pork - two or three step braised pork resulting in a ruddy caramelized sauce having a sweet, herbal taste and syrupy texture. Usually the meat is less flake tender than the Japanese style, but in this dish meat is besides the point. Instead, the fat is alternately creamy and gelatinous with a soft skin like warm chewy mochi. Sometimes served as a whole shoulder or large hunk rather than a bite size portion. 
4. Twice Cooked Pork - poached or boiled and then stir fried with scallions in a light coating of spicy sauce. A Sichuan recipe.