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You can also use a smaller portion of pork belly and save the brine for another use, it would be great for a whole Roasted Chicken as well.   
We smoke our belly, but slow roasting it would work very well too.  
 
Basic Brine
6 ea    Bay Leaves
5 oz    Parsley
1 oz     Thyme
.5 Cup   Honey
1 ea      Garlic Head, Halved
1/2 cup   Black Peppercorns
2 cups    Kosher Salt
1 Gallon  Water
1 Gallon Ice Water
1 whole  Pork Belly 9-12 lbs, skinless
3 cups   Your favorite BBQ Sauce
 
Bring all of the ingredients up to a boil except the ice water.  Let it chill down to room temperature, then add the ice water.

Place your Belly in the brine. 

Heat up your smoker or oven to 250 degrees. Place your belly in a snug fitting pan and roast or smoke for 5-6 hours at 250 or until very tender. If you are roasting, cover with foil. If you are smoking, you'll want to start with a cup or two of water in the pan. Once it is done cooking and it is tender, you are going press the belly by sandwiching it with another pan, and pressing it with some weight. This will form the belly into a more uniform shape, and press out some excess fat.

Once the belly is chilled, cut it into cubes that are 1/2 inch by 1/2 inch. These can be held in the fridge until you are ready to serve.

Heat a fryer to 350. Fry the cubes until golden brown and crispy

Toss in BBQ sauce to lightly coat. Serve with bread and butter pickles on a crostini.

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