Prep the Pork Belly:

• Rinse and pat the pork belly dry with paper towels. The drier, the better.

• Use a sharp knife or meat tenderizer to poke lots of holes all over the skin, but don’t go too deep.

• Flip the pork belly over. Rub Shaoxing wine (if using), soy sauce, garlic powder, five spice powder, white pepper, and 1 teaspoon salt into the meat side only. Avoid getting seasoning on the skin.

Dry the Skin:

• Flip the pork belly skin-side up. Brush a thin layer of vinegar on the skin.

• Sprinkle a generous layer of salt over the skin. This helps draw out moisture.

• Place the pork belly uncovered in the fridge overnight (or at least 8 hours) to dry out the skin.

Air Fry:

• Preheat your air fryer to 375°F (190°C).

• Brush off the salt layer from the skin. Pat dry again if needed.

• Place the pork belly in the air fryer basket, skin-side up.

• Cook at 375°F (190°C) for 25 minutes.

• Then increase temperature to 400°F (200°C) and cook for another 20–25 minutes, or until the skin is bubbly and crispy.

Rest and Slice:

• Let the pork belly rest for 10 minutes before slicing.

• Cut into bite-sized pieces and serve with rice or dipping sauces.