You don't need a wok, nor are you required to go Asian with it. In my restaurant, we sous vide it and then follow up with a post-sear in a hot pan. Most home cooks do not have sous vide equipment, but similar results can be had by using this method:
[ame]https://www.youtube.com/watch?v=GOWFlp0M7QM[/ame]
Make sure you remove the inedible, hard rind/skin that doesn't break down when cooking. Sometimes this is already removed; most times you have to shave it off.
After you slow cook it, get a black steel pan or cast iron skillet screaming hot. Rub the pork belly with oil, season both sides with smoked paprika, fresh ground black pepper, kosher salt (rosemary salt would be nice), and place in the hot pan, pressing down to ensure a proper sear without burning it. Sear the ends and sides if you desire crispiness all over the outside. Flip and finish in the oven to warm through as you plate your side dishes and sauce. It goes well with sweet apple glaze, root vegetable puree, and crisp greens with an acidic dressing to counter the fat content of the pork belly.
That combo of flavors works so well because you get: Sweet, Salty, Acidic, Rich, Fatty, Smoky... you also get various textures.