Pork Belly is just a big slab of bacon before it's cured. You can smoke it, grill it, roast it, just about anything. Just keep in mind, that like bacon, there's a lot of fat layering, so you want to make sure that whatever method you use You actually start to melt that fat.
Low & slow is the best, just make sure to crisp up the outside before serving. Usually after roasting, it's cut into smaller pieces, then browned on all sides for serving. Each small piece would only be a couple bites.