Step 1

Place the pork belly into a pot. Pour 6 cups of water (or enough to fully submerge the pork) into the same pot, then add 1 tsp of salt into the water. Boil over high heat and turn off the fire once the water begins to boil (10-15 min) and impurities afloat. Discard the water and rinse the pork belly under cold water. Pat dry with a paper towel.

Step 2

Place the pork belly onto a plate and begin to poke little holes in the skin using a metal fork, meat tenderizer or metal skewer. The more holes, the better (See Note 1). Pat the skin dry when juices begin to surface. (See Note 2)

Step 3

Brush 1 tsp of vinegar onto the dried skin.

Step 4

Pour 1 tsp of fine sea salt onto the skin. Using your fingers, rub the salt onto the skin, until they are evenly distributed throughout.

Step 5

Place the pork belly into the fridge, uncovered, for 4 hours, or up to 12 hours. Remove from fridge occasionally to blot excess juice from the skin.

Step 6

Remove the pork belly from the fridge 30 minutes prior to cooking (See Note 3). While the pork is still cold, score the bottom of the meat, then sprinkle the five spice powder and salt onto the meat. Using your fingers, apply the dry rub throughout the bottom and sides. (See Note Adjust measurements of dry rub to taste.

Step 7

Remove excess fat from the bottom of the meat if necessary (optional).

Step 8

Blot the skin once more, prior to air frying, to ensure it is completely dry. Using aluminum foil, wrap the pork belly, creating somewhat of a box with an open lid.

Step 9

Air fry the wrapped pork belly at 390 degrees Fahrenheit for 40 minutes (or less if you are using a smaller piece of pork belly). Check occasionally to ensure they are not over/undercooked and adjust time and temperature accordingly. (See Note 5)

Step 10

Remove pork belly from the air fryer, then allow to rest for a few minutes. Cut and serve with hoisin sauce! Enjoy!