I have often recommended a hard sear for our pork belly. It can take it because it’s fat layer is so thick – and delicious when it is a bit charred. But It also makes the meat a little chewier than some like. So here’s an alternative: cook the belly low and slow first and once it is tenderized, throw it in a skillet or on the grill for a finishing sear. Takes longer but you will have tender meat as well as the charred fatty outer layer.