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Boil the pork: make sure your pork is rinsed very well with salt & vinegar before starting. Bring a pot of water to a boil with shallots, ginger & salt. Add the pork belly (meat side) & boil for 4-5 minutes. Flip the pork so the skin faces down. Add a pinch of baking soda to the water & continue boiling for 10 minutes.
Marinate: Pat the pork dry. Make shallow cuts across the meat side (avoid cutting through the skin) this helps the marinade absorb better. Rub the marinade all over the meat side & edges, avoiding the skin completely.
Prep the skin: Create a foil 'boat' to hold the pork belly, with the meat side down & skin facing up. Wipe the skin thoroughly with a paper towel to remove any marinade from the surface. Use a fork, skewer, or meat tenderizer to poke small holes all over the skin. Lightly score the skin with shallow cuts (do not cut into the meat). Sprinkle about 1 tbsp salt over the skin—just enough to completely cover the surface. Brush a thin layer of 5% white vinegar over the salted skin.
Chill: Refrigerate uncovered for at least 2–3 hours (overnight is even better).
Air fry: 300°F (150°C) — 20 minutes, 365°F (185°C) — 45 minutes, 395°F (200°C) — 10 minutes (the secret step for extra crispy, bubbly skin!).
Serve: Serve with or without any dipping sauce since the meat will be flavorful enough on its own.