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stevehoang
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Make half inch deep cuts across the meat side of the pork belly.
Poke small holes across the skin.
In a bowl, combine the kosher salt, white pepper, five spice powder, sugar and shaoxing wine to form a paste.
Spread the paste along the meat, making sure not to touch the skin.
Brush the skin with white vinegar.
Fold tin foil along the edges of the pork evenly.
Spread a cup of kosher salt across the skin to cover.
Air fry at 250°F for 30 minutes.
Remove the dried kosher salt and brush off any excess from the pork.
Brush a layer of neutral oil all over the skin.
Air fry a second time at 400°F for 30 to 40 minutes until the skin is puffed and crispy.