If you love pork, you will love Sio Bak: the Chinese way of roasting it.
The meat is cut into bite size cubes and you use a pair of chopsticks to dip it into some sauces. The skin is crisped, crackling and flavourful and the meat is moist and tender.
I have been to some Western restaurants (Michelin-star, mind you) offering roast pork belly as a dish and I have to say that using a knife and fork to eat a slab of of it just does not make culinary sense. The crackling skin cracks apart when knifed. I have seen versions where the skin is offered separately. Why separate the perfect marriage of the layered skin, fat and meat, which offers a burst of different flavours and texture in a bite?