I second the sliced on the grill method. At a joint called Il Re Del Porco in Padua it was the best component of the pork mixed grill, and a real revelation in porcininity. Sliced pretty thick and not cooked to the point of total crispness like bacon, but a perfect blend of crispy edges and unctuous middle and pork all the way through.
yes a few times, - it turned out great..
I marinaded my slab of pork belly in a Japanese / Chinese marinade - soy, sake, sesame oil, a bit of sugar or honey, ginger and garlic for about 24 hours.
first brown the meat on all sides on the grill over direct heat, then cover the bbq and let it sit in indirect heat for about and hour and 1/2, keeping the temp fairly low. .
You should get a crispy skin and chargrilled, smoky flavour which is moist and succulent on the inside.