I had one of the best preparations of pork belly I've tried at The Playground last night. Lots of meat, somewhat like what you get from a really really good piece of chicharron. The former sous chef, Eddie Perez, at Ink in LA served it to us as one of his 13 courses to the lucky 17 of us eating in the Playground 2.0 theater kitchen (http://playgrounddtsa.com/2-0-calendar/
He slow roasted it for four hours, then put a sear in a reduction sauce before he plated.. and served it with a banana "polenta" (see the pic below). https://scontent-b.xx.fbcdn.net/hphotos-ash3/t31/p180x540/1519188_10202019000174710_885331622_o.jpg
So, maybe the TJ's pork belly could be treated similarly. I'm going to try it..