You start with the raw belly (which I always buy at a Chinese supermarket where you can get it for less than $2 a pound*) and marinate overnight in soy sauce, wine, spices, and tangerine peel.
Then you braise for 1 or 2 hours, ending up with tidbits of mahogany brown meat clinging to hefty chunks of succulent, velvety fat, all of it cloaked in an extremely delicious salty-sweet sauce.
I served this last night with some long beans, rice, and green onion pancakes, also from a McLagan recipe. Big success.
For dessert: lemon tart out of Anne Mendelson's Milk. Like all her recipes, it was simple, elegant, and impeccable. A tart tart was definitely called for at the end of a pork belly dinner. Sorbet would have been even better, but I didn't have my thinking cap on.
*Warning: There's the chance that a Chinese butcher will give you the belly with skin attached, which is good, but also with nipples, which is disconcerting. This happened to me once and I won't say I didn't wince when it came time to carve everything up. But we need reminders of where food comes from, however macabre.