Tan - cook it slower and longer than you would a roast if you have time, then crank up the heat at the end again. Makes for yummy crackling and the rest of it just melts in your mouth.
In addition to pork belly, I highly recommend pork forequarter chops. You will probably have seen the lamb ones kicking around the butchers (okay, so maybe not quite "kicking around"), and the pork ones look similar, just bigger. I managed to fit four in one fairly flat oven dish, with the skin sticking up around the edges. I brushed a combination of sweet chilli, oyster, and I think some soy sauce on the cuts, and salted the rind. Roasted, I sorry I don't know what temp, but turned them over once, keeping the rind upwards. Result was a deliciously moist Asian style marinade pork, WITH crackling! Delicious!
Sorry to hijack.
Eta, my mum also said something to me once about putting a piece of pork belly with roast chicken (in the same oven dish), and being really good (for the chicken).
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