I love Babi Guling - Balinese Suckling Pig which I've made twice so far. As I am mostly cooking for 3, I obviously can't use a whole suckling pig.
Here's a typical recipe: adventurefoodie.blogspot.ca/2011/08/babi-guling-balinese-pig
What I have used so far is pork belly cuts. Sandwich the Babi Guling filling between two slabs and off to the oven. They taste great, but just a bit too rich and fatty for my own taste and diet. At the same time, I am worried that a less fatty cut would end up dry from the cooking. Or, maybe rather than a total replacement, I would keep the top half as pork belly and the another cut on the bottom?