We’re kind of done with pork belly, aren’t you? Sure, the odd belly still delights us when prepared well, but the trend around S.F. as we close out 2010 seems to be leaning, thankfully, away from the fatty belly at long last. More chefs are using other humble cuts like shoulder and trotters in dishes both refined and rustic, and there has been a surge in porchetta from all corners, bringing together the belly with the loin and a nice helping of crispy skin. Grub Street took a brief look around and came up with some favorite pork belly alternatives currently on menus around town.