I recently discovered that there is an Asian market in my neighborhood. I was thrilled to discover it. I ended up purchasing a bit of pork belly cooked on-site and highly recommended by the owner. She said (rightfully) that her pork belly was crisper than any pork belly I'd ever seen. The crusty outside is very, very nice. Unfortunately, the inside still has that unrendered, solid quality.  I've tried slicing it through the center and frying it (cut side down) over a low flame. That left the beautiful crust overcooked. I could slice away the crust, I suppose, but I'd rather not dissect it that much. Any other ideas? 
I'd suggest using this method for carnitas as seen on Serious Eats. Essentially you place the pork in a snug fitting dish, not-quite-cover it in oil, cover it with foil and bake it low and slow. The foil should protect the crust from burning, but it might make it a little soggy, in which case you could take the foil off towards the end of cooking to crisp it up again. 