[jyl]

Just what it sounds like. The belly of the pig, from skin inward about 2" in the case of the pieces I find at the store. Sliced a different way and then smoked, it is bacon. Maybe belly and bacon are from slightly different parts of the pig, I am not sure.

If you want to make some, here's what I do. Don't know if this is an accepted method or not.

1. Get a piece with a pretty uniform thickness of fat and also a pretty uniform thickness of lean. Trim if needed. Score the skin about 1/4-1/2" deep, about halfway through the skin, in a grid about 1" spaced - each square will later be cut into one bite-sized serving.
2. Place in a pot that is not much larger than the meat, skin side up. Add enough liquid to cover by 1". Liquid can be red or white wine or stock, with water as a last resort. You want at least 2 cups of liquid and 3 is better. Add a bit of garlic, onions, peppercorns, a dash of soy sauce or salt, maybe one star anise, whatever seems good.
3. Cover and place in oven for 4 hours. Temp is not critical - 300F and up. Or, bring to boil on the burner, then cover and simmer 4 hours. Or, my favorite way, pressure cook at high for 1.5 hour.
4. Remove enough liquid to expose the skin layer of the meat. Put that removed liquid in a pot on the burner. Bring to boil and reduce to a sauce.
5. Meanwhile, put the pot with the meat and the rest of the liquid, in the oven, cranked to 400F. Leave uncovered. Roast the skin until it looks as shown in my photo, or more crispy if you wish, but not burned hard. The liquid is protecting the meat from drying out, and protecting most of the fat from melting away or burning. That's why you want the uniform thickness. Finish with a bit of broiler if you want.
6. Remove the meat (support from beneath or it will fall apart). Cut at the scored lines into individual pieces. A serrated knife may help, as the meat crushes easily. Put a toothpick in each piece, going from the meat side works better. Arrange on plate, a few pieces to each plate. Sauce and serve only the first plate. Hold the others warm, in the extinguished oven maybe, serving one at a time. (Because this dish is not appealing when cold!) Reduce the rest of the liquid and use that to sauce the successive plates, if desired. If the dish is going to be left out on a buffet table, you'd want a chafing dish or similar, also something to soak up the fat, like bits of toast under each piece.
7. Each piece is one bite and should have tasty sauce, tender meat, melting fat, and crisp skin. I find that 2 pieces is plenty - 3 at most - it is very rich. Men seem to like this dish more than women.