Cooking pork belly

Dracil

So here's the deal.

I have 2 pounds of pork belly (no skin), a cuisinart griddler (like a foreman grill with adjustable temperature and flat vs. grill sides, and can be used flat), and a newly acquired 6-quart slow cooker. I technically have an oven but for various reasons I'd *really really* like to not use it unless necessary (because there's a good chance it'll create a bunch of smoke and make my landlady mad).

So I would like to eat this pork belly, preferably this weekend if possible. I also suck at cooking in general and have only even started using the foreman grill for a couple weeks, so the simplest preparation would be best. i.e. I don't bother marinading my steaks and might, at most, toss some butter and garlic salt and pepper on it before and after grilling, and that's fine enough for me. So not needing to chop stuff up and then probably never using the rest before it spoils would be a plus. Throwing in spoonfuls of sauce (preferably unsugared) is fine though. I don't think I have a bowl big enough for marinading this nor the fridge space for it either.

Basically, I'm just wondering if there's a good way to cook this given the above. Worse comes to worst I'll just throw it on the foreman grill and eat that like I do my steaks. But being able to make use of the slow cooker would be awesome.

TNTrooper

Just throw it in the slow cooker with some liquid for flavor in the morning and set it at low. By dinner it will be hard to take it out without of the cooker without it falling apart. Pork will go good with almost anything you pour in, once you pick a liquid for a base flavor you can go fancy with the herbs, spices, fruits, whatever else you can think if throwing in.

First random thing that comes to my mind at the morning stick some apple wedges under the pork, pour cider/juice, top it with diced apples, and sprinkle some cinnamon if you got it.

EggyToast

Pork belly is like bacon, so it should go on the cuisinart griddler. TNT may be confusing it with pork shoulder, which you put in a crock pot for pulled pork.

You can roast or braise it, but that's using the oven, so I'd suggest slicing it thin, just like bacon, and throwing it on your electric griddle, probably on the grill sides. This is really common at korean BBQs, by the way, so you can look up some korean marinades for pork belly if you'd like to boost the flavor in some way.

Deathwing

If you have trouble fitting a bowl in the fridge for marinating, try a heavy-duty ziploc freezer bag or somesuch?

As EggyToast mentioned, pork belly is freakin' delicious (it is source material for bacon, after all) done on a griddle or stir-fried - bulgogi is awesome, and if you happen to have a fairly-well stocked Asian grocery nearby, they may carry pre-made marinade.

tinwhiskers

Don't grill it up like bacon, braise It. If you cook it slowly in flavorful liquid the fatty part becomes almost like an aspic. A slightly unusual texture/flavor combo but its freaking delicious.