500g (1 lb) piece pork belly
sea salt, to season
2 tsp Chinese Shaoxing wine
2 tsp Chinese five spice powder
Use a ruler and a Stanley knife to score the pork belly at 1⁄2-cm (3/16”) intervals. Then go back and score again in the opposite direction to form a cross-hatch or diamond pattern. Generously season the skin side of the pork with salt and rub the salt into the score marks.
Flip the pork over so it is meat-side facing up. Rub the Chinese Shaoxing wine and five spice onto the meat (try to keep the marinade away from the skin, which we want to keep as dry as possible). Flip the pork over and transfer to a large tray. Refrigerate uncovered overnight to allow the salt to draw out moisture from the skin.
Transfer the pork belly to a cutting board and pat the skin dry with paper towel. Take a sheet of foil and place it under the pork belly. Fold the foil up around the pork belly so that it covers all sides of the meat (leaving the top skin exposed). Place the pork belly in the air fryer basket. Cook at 120C/250F for 30 minutes.
Take the pork belly out of the air fryer and remove the foil. Pat the skin dry with paper towel. Place the pork belly back into the air-fryer and cook at 200C/390F for 10 minutes.
Remove the pork belly from the air-fryer and rest for 10 minutes. Cut the pork belly into squares or slices and serve with your choice of sides and/or dipping sauce.