Directions

1. Begin by rubbing the garlic powder and Chinese five spice into the meat.
2. Turn the pork belly over, so the skin is on top. Then pat the pork skin dry with kitchen paper.
3. Sprinkle the salt over the pork skin and rub it all over.
4. Get a large piece of foil and place the pork on top before rolling the sides so the foil acts as a tray covering the pork meat but leaving the skin exposed. This is to help retain the juices and keep the meat tender.
5. Air fry the pork belly at 180°C for 30-35 minutes.
6. Remove the pork belly from the Double Stack Air Fryer, then scrape off the salt using a knife or spoon.
7. Return the pork belly back to the Double Stack Air Fryer and turn up the heat to 200°C and air fry for another 30-35 minutes.
8. Once done, let rest for 10 minutes and then, using a large sharp knife or meat cleaver, slice into small bite-sized pieces. Tip: turning the belly over skin side down makes this much easier to do.
9. Serve with steamed rice, vegetables and a soy and chili dipping sauce.