Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. When the skin is removed, it's salted, cured and smoked to make bacon. (If it's salted and cured but not smoked, it's Italian pancetta.) Pork bellies are more traditionally seen in the cuisines of northern Europe and Asia. To break down the connective tissue in the meat, pork belly is best slow-cooked for a tender chew and to render the fat silky-soft. The belly can also be cut into smaller pieces and prepared in the same manner. To crisp the skin, score it and then sear or broil at the end. In either scenario, rub the skin with just salt or try a spice blend to enhance flavor. If time allows, let it sit uncovered in the refrigerator for several hours or overnight to intensify the seasoning and dry out the skin which will help it crisp better.