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In a bowl, mix thyme, rosemary, lemon zest, lemon juice, chilli flakes, salt, and pepper until combined.
Grab your pork belly and make a cut down the middle on the meat side, about halfway through. Then, turn your knife sideways and carefully slice to the edges on both sides. This creates a flat surface for seasoning (check out my video for easy instructions!).
Lay the pork belly flat with the skin side down. Spread the herb mix evenly across the meat, making sure every bit is coated.
Sprinkle the fennel seeds over the herb mixture for an extra flavour punch.
Fold the sides of the belly back into the middle so it's back in its original shape.
Drizzle olive oil over the skin, then sprinkle generously with the extra salt.
Place the pork belly on the rack of your Sunbeam Multi Zone Air Fryer Oven. Set it to 180°C and press 'Air Fry', then, and let it cook for 1 hour.