I'm a big fan of pork belly. Although I've only made it twice and only ate it a few times in restaurants, I love it. I had a pretty good version in Fort Bragg at Mendo Bistro and my All About Braising Cookbook has one that I cooked and loved.
I want to try something different this time. I was thinking maybe Kakuni, but I'm open to try almost any recipe. Any ideas? I did find a thread on Kakuni here, but wanted to know if anyone tried anything else.