This trendy cut of meat is ideal for sous vide and a favorite of many people, including myself. J. Kenji Lopez called his 36-hour porchetta the best thing he has ever made.
Best results with pork belly involve a brine of some sort.
If you are not deep-frying your pork belly, it's easier to get crispy skin by flattening under a weight and letting it dry in the fridge for a few hours.
Having a chilled pork belly will allow you to crisp the skin longer without cooking the insides.