I just started selling Pork Belly sandwiches and platters with 2 fried eggs on them. Let me tell you, we are talking incredibly good combo here. If you can score some Belly, you need to try it!
Finding Pork Belly's out here is an issue.
I'd be interested to hear how you cook and prepare this dish.
Uncured, I smoke it for 6-7 hrs, cool it, slice it in about 1/4" strips, put it on the flat top give it some color on both sides, not dark brown, light, a little crisp on the outside, porky goodness inside. The smoking renders the right amount of fat while leaving enough for a fantastic feel and taste!