There's skin, fat, and lots of connective tissue running through this cut.
So I went with the ChefSteps Seriously Simple Pork Belly braisey version of 7 hr at 80 C. Worked great. Skin layer was gelatinous (save for what crisped up a bit in hot oil).
I used a good 5-spice powder, added extra Szechuan peppercorns, soy sauce and shallots. The málà really came through especially in the skin.
If I were to do it again, maybe a low sodium soy sauce.
