Has never been a great mover for me. Of course in some of the
extremely high end restaurants it can be popular. I am partial to
an extremely slow roast to render fat with a dry rub for flavor. Some
braise the bellies after steaming, but, there will always be the large
layer of fat between layers of meat. Very rich, but, very pleasing
when done write. My first thought would be slow roasted with some
dry asian seasoning and finish Peking style with hoisin based glaze.
Perhaps served with something sour.