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mrandymurray
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Ingredients.
Pour boiling water on the skin and then pat dry.
Use a sharp knife or piercing tool to prick holes into the pork belly skin: poke in loads more holes the better - enough to pierce the skin but not too deep that it pierces into the meat. This helps the skin crisp up by allowing some of the fat to render out more easily and helps puff it up.
Mix all the dry seasoning together except the salt and score the flesh and season evenly with the seasoning.
Turn the pork back over.
Make a parcel around all the edges and the bottom with foil leaving only the skin visible.
Brush the skin with white rice vinegar. Then completely cover in salt.
Place in a tray and cook in the airfryer at 180°C for 35- 40 mins.
Take out the air fryer remove all the salt and change to new foil cover for the flesh of the pork again.
Brush with the oil or white wine vinegar, it will work with either! (I prefer with white wine vinegar)
Add back into the air fryer for a further 20-25 at 205°C