The Chinese treat the surface of pork belly with baking soda to dry the surface and create a skin on the meat. You need to wash the baking soda off thoroughly, salt the surface and then roast on high heat.
I have braised pork belly in a garlic/ginger/soy braising fluid, then removed the belly, coated it with salt and maple sugar then smoke roasted the belly on the kettle. The use of a cast iron skillet at the end will crisp the edges up nicely. Just get it really hot, then place the belly onto it, I like to do 3" cubes to end up with nicely plated hunks of meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."