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Score rind of the pork belly with a sharp knife. Only cut through into the fat, not into the meat.
Rub half the salt into skin, ensuring it goes into the scores. Set aside for ten minutes, then blot any moisture from pork belly surface with paper towels.
Drizzle pork belly with oil and rub in. Flip pork belly skin side down and season with remaining salt (plus any other seasonings you want).
Place pork belly skin side up on a large piece of kitchen foil, and wrap sides of the foil up to enclose the meat, leaving the skin uncovered. Fold corners tightly together so it does not leak during cooking.
Preheat air fryer to 320°F/ 160°C. Place pork belly in air fryer basket, try to ensure it is sitting flat.
Air fry pork belly at 320°F/ 160°C for 30 minutes. Then, turn the temperature up to 400°F/ 200°C, and air fry pork belly for an additional 5-10 minutes until the skin is crispy and bubbled [Note 1].
Slice pork belly to serve [Note 2].