It is mostly a breakfast meat served as a side like bacon or sausage. Most popular use is for a Pork Roll, Egg (fried) and Cheese sandwich served on a hard roll. At home I’ll routinely make grilled pork roll egg and cheese sandwich for breakfast on white bread in a pan just like any grilled cheese.
It’s primarily a ham product and I have used it in many different capacities besides breakfast foods over the years. Here in NJ they have spicy pork roll which I really like and I’ve used it with collard greens, chicken cordon blu’ and even topping on pizza.
I think pork roll is what you’d get if Spam and Salami made a baby. It’s not quite as uniform and wet as a bologna, and is a bit denser. But like spam and salami you still see those specs of pork and fat in it.
Aside from the usual, I like to put it in my budae chigae, Korean army base soup/stew.
Yes, I will brown it on each side maybe 3 mins each side on a heated pan. I’m fairly sure you can eat it “raw”, uncooked, although I have never tried it that way. Even if stuffing it in chicken I will brown it first.