We have our butcher cut our belly pork into large portion sized pieces, at the point of purchase. We normally buy 4 or 6 portions, when we see a particularly nice belly. That way, we don't have cold cuts. I enjoy roast pork, cold cuts, but,less so for belly.
If slowly roasted, it really puffs up, really tall.
If you enjoy belly, you might like to try Moo Grob, as you can do as much, or as little as you please in one go.
This recipe takes you through boiling th meat first. Whilst all very spiffing, that part can be forgotten. I tend to buy the pork belly slices then cut into the required sized pieces, season, then vac pack any not being cooked straight away, in single portion lots. I'll ideally fidge them for a few hours, then lob them into the freezer. When they come out the seasoning had matured a bit.
Then I air fry them.
I know
@Brunneria makes Moo Grob, but I can't recall if she cooks it in slices, or pieces as I do.
It's utterly delicious, and can pretty much taste as you want it to.
https://rachelcooksthai.com/crispy-pork/
(Confusingly, Moo = Pork)
This evening I have had Tom Yum Gai, which is a spicy, lemongrass soup, with chicken. Whilst it doesn't sound much, there was a lot of meat in it and similarly coconut milk.
Delish