We call 'em belly buttons.
Pork belly ready to go into the smoker for an hour.
After an hour in the smoker they go into the fridge to cool.
Back into the frying pan for a sear, and they they're ready to go. It's like bacon crossed with pork chops. Add a little slaw on the side and it's the perfect lunch.
And we didn't have to buy it in a restaurant.