Crispy pork belly, how can I cook the inside more? 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?
It might be sacrilege, but how about microwaving briefly? The crust won't burn anymore, but the heat will help render the fat. Worth a shot. But probably not the best flavor.

I'd probably experiment with pan frying some slices at different temperatures to see if you can get the meat and fat done before you over char the crust. Try slicing it vertically into 1/4" slices with the crust on the top 1/4" edge. That will minimize the crust and maximize the surface area of the inside.