Pork belly - cure it - smoke it - slice it for bacon,  or cube it and cook it with some sauce of your choice  ( bacon bites - aka not burnt ends ).

These turned out really good - sticky and creamy with the kind of fat that just melts in your mouth. The one thing I would do different is run the grill hotter to get better bark. I was out running errands during the smoke and so left it at 200F to avoid overcooking. I think 225-250 would have developed more bark and crisped up the exterior a bit more.