Sticky Asian Pork Belly

I have always liked pork belly when I have ordered it in a restaurant but have never cooked it. This Donna Hay recipe was from her "Beef, Lamb, Pork, Simple Essentials" Cook Book. The pork belly was marinated in garlic, ginger, hoisin sauce, Chinese cooking wine, brown sugar and kecap manis then baked skin side down for 2 hours, with the marinade, covered with alfoil. For the last 30 minutes you remove the alfoil. I actually turned the pork belly skin side up for this last step thinking it may cook the skin better. My pork belly skin had been scored very finely which meant it was very hard to cut the belly to serve (I should have bought an unscored piece). The lean pieces of meat were very tender and had a nice flavour but I still found it had too much fat. I am not sure if this was how it was meant to be or due to the cut of meat or due to the way it was cooked. I will experiment again with pork belly but was disappointed with this attempt.
Rating 4 out of 10.