i got about a half kilo of pork belly, skin on, and have no idea what to do.
prefer something simple that can be done in 1-2 hours.
suggestions? comments? concerns?

Chinese roast pork belly. You'd have to marinade it over night, but it only takes like 2 hours to cook the next day.

thats pretty much what i did. i didnt marinade that long but it looks and tastes pretty great

Awesome. What did you marinade it in and how'd you cook it?

traditional asian spices/sauces like dark soy, rice wine, ginger, garlic, and green onions; with not so traditional...a little bit of salt, pepper, paprika, and cumin rubbed onto cubed belly after a parboil with ginger. stir fried for about 5-7 min and then braised for about 2 hours. finished with some white sugar to cut the soy saltiness.

next time im not adding paprika and cumin lols , those flavours do not mix well, but im open to a bit of chocolate (like mole) or maybe some anise/cinnamon/cardamom in the braising solution.

the skin is gelatinous and the fat all rendered goodness

Here are a few recipes I have collected over my years as a chef.

Honey and ginger glazed pork belly

1kg Pork belly
1 Whole garlic, skin on
1 Bunch thyme
2 1/2C White wine
250g Manuka honey
2T Fresh ginger, grated
1/2T Red chilli, finely chopped
1/2C Onion, chopped
1/2C Celery chopped
1/2C Carrot chopped
Method:
Preheat oven to 150C
Score the skin of the pork belly, rub with oil and season with salt and pepper.
Mix together all remaining ingredients and pour into an oven dish.
Place the pork belly on top and cover and cook for 1 1/2 hours.
Remove the cover and cook a further 30 minutes or until the meat is fork tender.
Transfer the pork belly to a baking tray lined with baking paper.
Cover the belly with baking paper and place on another tray the same size on top with a heavy weight on top.
Allow to cool in the fridge then remove from the tray and portion.


Caramelized pork belly

1 Pork belly
20g Sea salt
10 Cloves
6 Garlic cloves
6 Star anise
2 Cinnamon quills
150g Sugar
Method:
Preheat the oven to 150C.
Place the belly in a lined baking dish with 500mL water.
Top with sea salt, cloves, garlic, star anise and cinnamon.
Cover with foil and cook in the oven until tender, about 2 hours.
Allow to cool.
Trim off excess fat and portion.
Add the sugar to a pan and cook carefully over a medium heat until it reaches a caramel colour.
Add the pork and stir until combined in the sugar.

Slowly braised pork belly with lemon curd, pumpkin, brocolini and star anise jus
This one takes longer but you'll impress with it!

Stock
• 6 litre water
• 3 clove garlic sliced
• 1 piece ginger sliced
• 1 stick cinnamon
• 3 star anise
• 350 millilitres light soy sauce
• 350 millilitres mirin
• 50 grams palm sugar
Lemon Curd
• 2 whole eggs
• 3 egg yolks
• 1/3 cup unsalted butter chilled
• 2 lemons zest and juice only
Pork Belly
• 1 side pork belly bones out, skin on
Garnish
• 6 large melon balls of pumpkin per serving
• 2 broccolini per serve
• 1 nasturtium leaf and flower
Method:
Master Stock
1. Fill a 10L stockpot with the cold water.
2. Add garlic, ginger, shallots, aromatics and other ingredients.
3. Bring to boil and then reduce heat to simmer for 1 hr.
4. Let cool and place in the refrigerator.
Lemon Curd
• * makes 400ml
1. Whisk the eggs and sugar in a bowl until smooth.
2. Place bowl over pot of boiling water and add butter, juice & zest.
3. Whisk continuously until thick.
4. Strain through a sieve and place in a sterilised container.
Pork Belly
1. Place the belly into a large pan and cover with the masterstock
2. Braise for 4 hours @ 150 degrees or until tender
3. Once cooked, drain stock and keep for next time (can be frozen down).
4. Press down between another large pan until totally cooled down
5. Portion into required size (this is 3cm x 5cm)
To Serve
1. To reheat pork, put in oven with pumpkin for 12 minutes at 180 degrees
2. Cook broccolini in salted water until tender
3. To plate, place lemon curd on plate, then broccolini, and pumpkin scattered around.
4. Place pork belly on broccolini and sauce, garnish with nasturtiam leaves & flowers.

These all seem good. Why not try Italian style?

Ingredients
2.5kg piece boneless pork belly (skin on)
2 rosemary sprigs, leaves picked
1 tbs fennel seeds
Grated zest of 1 lemon
4 garlic cloves
2 tbs olive oil
2 cups (500ml) dry white wine
2 onions, thinly sliced
2 tbs plain flour
2 cups (500ml) chicken stock
1/3 cup (80ml) dry Marsala (see note)
Green beans with pangrattato (see related recipe) and lemon wedges, to serve

Method Related Recipes Notes
Step 1
Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.
Step 2
Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tbs sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.
Step 3
Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.
Step 4
Meanwhile, discard all but 2 tbs fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.
Step 5
Thickly slice pork and serve with the green beans, lemon and gravy.

these all look pretty good!