my first time cooking pork belly (and kale chips)

We had enjoyed pork belly at various restaurants, and had been reading about it, so finally decided to try cooking it at home. I found it easiest to locate good cuts at a local Asian market. It took about 6 hours between seasoning, braising, roasting and final glazing - and worth every minute of it for these sweet and spicy glazed nuggets of taste. To cut some of the richness I served it with a lemony kale and chard salad. Just for fun I took some of the kale leaves (stripped off the middle rib), lightly coated with olive oil and roasted at 300 degrees for about 20 minutes to make these wonderful kale chips.