So I have Anne Burrell's Mustard Glazed Pork belly in the oven. There are two or three things I know I want to do with it for my blog -- 1. PB tacos like I had at Big Star in Chicago. 2. A pork belly BLT with tomato fennel jam like I tried at Longman and Eagle in Chicago and 3. is a BLT appetizer that I want to try making maybe using the tomato fennel jam as a topping for the bread. I don't know what to do with it if I want to serve it as a "chunk" of meat. Can I freeze the cool, weighted, and cubed pork belly to use at a later time. Would you serve it on it's own or put on top of some type of puree etc. I usually buy pork belly, freeze then slice to fry as bacon. Growing up in Missouri we called this fresh side pork or fresh bacon and it's great. I really wanted to try the whole process of braising the pork belly but now that it's in the oven, i'm thinking, how am I going to serve this. Thanks for comments.