Curing turns the pork into bacon. The curing process changes the flavor. Just cooking or smoking it is just smoked or cooked pork.
Crispy pork belly:
1 pound skinless pork belly
2 teaspoons fine salt
2 teaspoons sugar
a few grinds of black pepper
Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
Preheat oven to 450°F.
Roast pork belly for 30 minutes. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.
Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or ??