A Greek restaurant used to serve pork belly with a sour cherry sauce.
Similar idea to this
Another idea- pork belly souvlaki
https://akispetretzikis.com/en/recipe/5244/choirina-soyvlakia-me-panseta
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This just popped in my feed 
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Oh good lord. Finally got around to reading this (tab’s been opened since you posted, but I’ve got (pauses to count)… 41 tabs open ATM) and it looks both stupid good and stupid EASY. Many thanks for the gift link!
Gotta hit the meat market tomorrow. It’s a bit of a hike, but none of the grocers around here routinely carry pork belly.
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OK, so I bought two of these last year and I’m now struggling with what to do with them. Especially as we have cut way down on saturated fat.
However, I was thinking it would be nice too cook one for Lunar New Year.
Anyone have other favorites to add?
Fuchsia Dunlop Red Braised Pork Belly
Double recipe and serve with rice and stir-fried water spinach
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Thank you! I might do that.
Another thought was sous vide and crisp and serve in bao.
Wow this seems so easy to do. Is it really as good as the couple of commenters make it sound? (One said, "Oh.My.God. After the first mouthful of this, I wanted to get a room with it! ", 
).
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We liked it very much when we made it but the slightly bitter greens as vegetables are quite important for us to balance out the richness
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What I mentioned above are still my favorites. And also Filipino bbq pork, which is similar to char siu but more saucy / deeply flavored.
If you’re trying to cut back portion size, consider slicing / cubing before marinating / bbqing, so you can use just a bit on your plate instead of a lot.
Chashu also goes a long way, and you can use lots of veg with noodles / soup (ramen) to balance the fatty pork.
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If I remember correctly from my reading, it’s actually post-consumer heating/dishwashing that tends to release the most microplastics. 
Maybe @digga can weigh in.
Thanks, really appreciate the extra tip - I saw the mention of water spinach in your prior post but didn’t recognize why it might be important.
It doesn’t have to be water spinach but something slightly bitter - we just like water spinach as it also brings a textural addition
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