I had some irregular pork belly pieces so I sliced them into bite sized pieces and fried them up.
They came out pretty. I sprinkled them with salt and two kinds of pepper, plus some garlic powder. They were tasty but very chewy. They need slow cooking to get tender.
Just for fun I sliced some thick rashers and cooked them in the toaster oven at 225-250 for a couple of hours. Made a world of difference.
These were good right out of the oven but I needed to see if a quick fry in hot oil would crisp them even more. Maybe it would, but my eggs were getting hard so I took them out before there was an proper result.