What about the sliced pork belly I see at my Asian grocery. They get them from local Amish and from Canada. They’re not cured, but how do the fry up and taste? They’re no where near as expensive as cured bacon, and are probably a lot healthier. But do they taste good?
It is in with foodies these days/
Much of why bacon tastes good is lots of salt in the curing process
look up some recipes. But I would cook it in the oven in away that would let fat drip down and render out. Plus I would sprinkle some ssalt on the topside at the beginning or a few times while baking.
Also remove the fat dripping periodically.......might start an oven fire
Cooking low and slow on an outdoor BBQ grill would be safest