I really do like a nice piece of pork belly, especially when roasted in the oven.
I use to be only be able to buy pork belly in slices, but more recently it has become much easier to buy pork belly in one piece. This makes it much easier to roast whole in the oven, not that it isn’t nice to roast small cubes of pork belly.
I use kitchen towel to dry the pork belly before cooking. Then when cooking, to start in a very hot oven (to ensure you get nice crispy crackling) before turning down to a much lower temperature , say 160℃ for a couple of hours. This way you get a wonderfully crisp crackling, tender moist meat and great flavour.
Now in terms of flavour, I do much prefer using “proper” pork as opposed to the mass produced stuff you can buy. The pork pictured was “outdoor reared” and tasted really good.