Never done pork belly with the bone attached. I would think it would work like ribs, although I think I would do it more like Chinese roast pork side, that is to say you could dry rub it, but, roast hotter, try and get the fat crispy, sort of like sieuw yuk.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."