This morning, boiled pork belly again and, as yesterday evening I get cravings and went for 60g of almond (after a little 4th meal), I add some more fat (meat/fat ratio : 65g/55g.)
I recommend slow baking pork belly in the oven at around 200F (93C-ish) for several hours.
The meat gets all tender and the fat will melt in your mouth. Oh, and brine the meat first.
I have try to do that.
That's translate to :
Brime the pork belly during 24 hours (with hymalayan salt).
Baking in an old oven at the minimum possible temperature (probably around 100°C) during 3 hours. Turning the meat from time to time and putting rendering fat on the top of it.
I didn't eat it right away. So, I did my usual thing : cutting the meat in little dices, reheat it slowly in the frying pan with a lot of the rendering fat and eat it with a spoon.
It is quite tastier than with boiling meat.
It was maybe too much cooked. Next time, I will try cooking less.