Step 1

Score the rind of the pork belly with a sharp knife. Ensure you do not cut through to the meat.

Step 2

Rub 1 teaspoon of salt into the skin, ensuring it goes into the scores. Set aside for ten minutes.

Step 3

Mix 2 tablespoons of olive oil and 2 teaspoons of salt on a plate.

Step 4

Preheat air fryer to 320°F (160°C).

Step 5

Blot the moisture from the surface of the pork belly, and then press it into the oil/salt mixture so that all sides are covered.

Step 6

Place pork belly in the air fryer basket skin-side up, and air fry at 320°F/160°C for 30 minutes.

Step 7

When the time is up, turn the temperature up to 390°F/ 195°C, and air fry pork belly for an additional 5-10 minutes. Check it after 5 minutes to see whether the crackling is done to your liking and prevent burning.

Step 8

Remove from the air fryer and leave to rest for 5 minutes to allow the juices to reabsorb.

Step 9

Once rested, use a sharp knife to slice the pork belly skin-side down on a cutting board.