If you want to roast it, my current favorite method was in a post last year by Woodoggies on a couple of other forums I visit. It involves scoring the belly 1/4" to 3/8" wide on the fat side, through the fat but just barely into the meat.
It is seasoned with salt, pepper and thyme on the surface and into the cuts. He uses an indirect set-up with a plate setter and a baking dish with a bed of onions and roasts the belly on top of the onions at 450° for 30 minutes, then ramps his BGE down to 350° cooking for 2 to 2-1/2 hours. (I used a metal pan, blocked up on my ceramic plate setter... maybe you could use a pizza stone for a heat deflector.)
Anyways, the skin is crispy, the meat will rendered tender and the flavor is killer.
PS - check your PM.
KCBS - CBJ
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