I'm sure this isn't the traditional method by any means, but with the kids, the slow cooker makes life a lot easier:
I added a step before the marinade (ginger, garlic, 5 spice, dried chilis, white pepper, veggie oil) and scored and salted the skin, liberally.
I decided to take pictures at some of the same points as the recipe:
good night little pork belly
after 7 hours in the slow cooker:
I'm going to make this MANY more times, so so so so good. I may try a more traditional approach next time, but I can't knock the slow cooker on this one. I thought I might not get it crispy enough, but that was not a problem.