I've never made or eaten pork belly (not counting, of course, bacon) but I was intrigued when I saw it at the butcher shop and thought I'd give it a go. I settled on Dan Barber's recipe which calls for a three day cure (salt, sugar, peppercorns, star anise, cinnamon, cumin, coriander and fennel seeds) then a 7 hr braise in chicken stock and then finished in a hot pan.
My problem is that I have no idea what to serve with it. Since it will be fairly rich, a salad seems to be a good match. What else would be good with it?