Prep the pork belly. Pat the pork belly very dry on all sides. If the skin came packaged wet, blot thoroughly. The drier the skin, the better the crackling.

Score or prick the skin. Using a sharp knife, make shallow scores across the skin, or prick the skin all over with a toothpick or skewer. Do not cut into the meat; keep it shallow so fat renders and the skin blisters properly.

Season the meat side. Flip the pork belly skin-side down. Rub with kosher salt, pepper, garlic powder, and five-spice if using. Keep the skin plain for now.

Dry out the skin. Flip back to skin-side up. Brush the skin with a thin layer of vinegar, then sprinkle a light dusting of salt over the skin. Place uncovered in the fridge for at least 6 hours, ideally overnight. This dries the skin and deepens flavor.

Wrap the sides to control splatter. When ready to cook, create a “boat” with aluminum foil around the sides of the pork belly, leaving the skin fully exposed on top. This keeps the meat juicy and reduces drips.

Preheat the air fryer. Heat to 360°F (182°C) for 3–5 minutes. A hot start helps the skin blister.

Optional oil finish. Dab the skin dry again, then brush on a very thin layer of neutral oil. This helps even browning, especially if your skin isn’t super dry.

First cook. Place pork belly skin-side up in the air fryer basket. Cook at 360°F (182°C) for 30–35 minutes. Check halfway through and rotate the basket if your air fryer has hot spots.

Second cook to crisp the skin. Increase to 400°F (204°C) and cook another 10–15 minutes, or until the skin is blistered and crisp. If some spots lag behind, cook 3–5 minutes more.

Rest before slicing. Let the pork belly rest 10–15 minutes. Resting keeps the juices in the meat. Slice with a sharp knife: cut the skin first, then press through the meat for clean pieces.

Serve. Sprinkle a little flaky salt over the slices and serve with rice, greens, pickles, or a simple dipping sauce like soy, vinegar, and chili.