Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious!
A friend of mine owns a food trailer here in Austin. He cuts pork belly into 3-inch x 1/2 inch slices and fries them in a wok then serves them on a bun. Forget the bun and you have an excellent meal with some collard greens. Yum.
I've been contemplating this myself lately, and along with Ruhlman's book have considered doing a pork belly confit (slow oven-poaching in oil), then removing it from the oil, allowing it to cool/harden in a fridge, then slicing off portions as-needed and pan frying them.
Might be a bit of overload though. Still looking forward to trying it.
My favorite is a mod of Jamie Oliver's: http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast Really, you just salt up the belly, roast it high for half an hour, then medium for an hour, then put yummy things in the bottom of the roaster and the belly on top and roast another hour. I chop up way more veggies than he does to put under the pork belly half way through - rutabaga being a fave - and I don't bother with the gravy. Rutabaga, garlic and thyme roasted underneath a roasting pork belly is sublime.