Marina Food has house-cured Shanghai style preserved pork ("bacon" belly cut) displayed on top of the counter in the meat department. I bought a piece to try, $6.99 per pound, slicing and steaming a few pieces for breakfast this morning.
This is not a style that I'm very familiar with, having more tasting experience with Hunan la rou or Cantonese lop yuk. The cure is faintly sweet, quite salty and not much smoke. The fat's luscious and the meat texture is closer to roast pork. The rind steamed to a soft chewiness and is the prime part. I find it less smoky than Hunan style and not as sweet and firm of fat as Cantonese. I'll be using it for sticky rice and as a seasoning element with crisp vegetable stir-fries.