JY, you ARE the bacon man! Those are some incredible combinations. That's great work. As I read through the descriptions my mind was racing. Wow, very creative! You're right -- there is nothing better than bacon.
Things like this get my mind working overtime, which is usually very dangerous. A couple of thoughts for you as candiates, Asian flavors and Jerk. For Asian there are som nay possibilites, such as soy (many variations here from savory to sweet and light to dark), hoisin, fresh ginger, garlic, sesame oil, five spice, star anise, maybe even some Japanese flavors like miso or wasabi. Many Asian cuisines do great things with braised pork belly and maybe some of those would provide some useful ideas. Jerk, or other Caribbean flavors also popped into my mind . That opens the world of tropical spices (Allspice, nutmeg cinnamon) along with heat, along with citrus. Then there are all the ethnic sausage seasonings, such as those used in Kielbasa or Italian or Andouille, etc.
I think you're really onto something here - the possibilities seem endless.