Pork belly is, as the name implies, from the belly area of the pig. When pork belly is cured, smoked and sliced, it is called bacon. When it isn’t cured or smoked, it is simply known as pork belly.
Pan-fry the strips over medium-high heat until they are done to your desired degree of crispness, then place them on a plate covered with paper towels to drain. Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.