Most important of all is this - Make sure meat is cooked !!
I would have to say, slow roast first, as this should keep the moisture in the meat and then whack it up. But the other problem is how your oven works !!

My oven works just fine, hope so anyway. Think you're right, it makes sense to cook it slowly first.

Anyway I've decided to try it one more time this w/end and will let you know the result just so all your advices have not gone wasted.

Thanks again everyone!

dunno about the vinigar never heard of doin that.
baboush if you stay from my idea you may not get the results then ya be screamin at me for it not doin the job

should have been stray not stay wot a dork typo fever here again

I meant to add - if I still fail this time then I'll give up and resort to going to Chinatown and buy those Chinese Crispy Pork - a very versatile & delicious dish, yummy!!!

I'll try your version too next time Reapeer! I really want to see which technique would actually works anyway.

I have had great results by scoring the meat (like everyone else has suggested) and season very generously with rock salt . I cook the meet on a rack with a tray underneath and in the tray I add some water, a bay leaf, an onion chopped into 6 pieces (don't worry about the skin. and a clove of garlic (leave in the skin and scatter into the mix. Fantastic

Success!!!!!! Finally crack (ling))it, boy it took at least nearly 2 hrs but it was worth it. Everybody just jumped into the crackles that I almost left with nothing, next time I know how much pork belly to get.

Thanks again everybody!