Dry and score the pork belly

• Pat the pork belly dry with paper towels.
• Score the underside (meat side) of the pork belly.

Poke the skin

• Using a knife, skewers or toothpicks, poke shallow holes along the skin side to help dry the skin.
• Do not poke too deep, otherwise the meat juices will surface during air frying and prevent the skin from crisping.

Mix the sauce

• Combine the five spice powder, sugar, salt, white pepper powder and shaoxing cooking wine in a bowl.

Season the meat side

• Rub the sauce onto the underside of the pork belly, trying not to get any sauce onto the skin.
• If sauce touches the skin, wipe it off.

Build the foil wall

• Place the pork belly on top of two sheets of tin foil.
• Fold the tin foil to form a tight wall along all sides of the pork belly, slightly taller than the height of the pork belly.

Salt the skin

• Sprinkle a generous amount of salt on top of the pork belly skin.

Low cook

• Air fry at 250F for 40 to 50 minutes.

Brush with oil

• Brush the skin with vegetable oil.

High cook for crispy skin

• Air fry at 375F for 20 minutes.
• Air fryers and ovens vary in temperature, so check the pork belly every 5 minutes for burning or whether it needs more time.