Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all week long...whatever. I got a piece of pork belly for pate, but went with duck instead, so I seasoned up the belly, rolled and tied it. Now that we have a crayovac machine I sealed it for a overnight marinade. Were not licensed to sous vide, so we roasted slow for three hours. Crackling skin and moist meat made for good eats.