Ive always been partial to brined, cold smoked, thick cut pork-belly.
I grew up eating “sow belly” and would have it at my grandparents. It’s slightly different than regular bacon and has a rind.
Then you should move to Bavaria and order “Bauerngerauchertes und Semmeln” and flush it down with Helles Bier. Stop torturing yourself.
I LOVE the Chinese dish Twice Cooked Pork when pork belly is used rather than plain pork. Big difference!!