These are usually already cooked, so you can just move on to crisping and using.
Chinese preps (Shanghainese, red cooked, etc) are a natural fit for pork belly (though you may not get the depth of flavor that you’d get from braising from scratch).
Bao are a good use if you can get the buns from a chinese market (they’re pretty easy to make too). Taiwanese or the ones momofuku made popular.
Also works well as faux porchetta for a sandwich if you make up the seasoning I , coat slices, and sear (or coat the whole piece and slice later, for less seasoning).
You could also braise it further in soy sauce etc for chashu for ramen.
