I don't often eat pork, but when I do, it's often pork belly, hands down the best bit of the pig. Would bacon taste as good made with anything else? A slab of belly with the perfect balance of fat layers and lean meat cooks beautifully tender and juicy without falling apart, or shrivelling to a strip of stringy fibres, so it's best to avoid either too fatty or too lean a piece.
The less you do to pork belly, the better. My favourite ways are either to braise it as above, simmer in a south east Asian style curry as in the previous post, or roast it to a crackling crisp in a blistering oven. Pure, piggy heaven!
