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Pat the pork belly meat and skin dry
Add scores to the flesh side of the pork belly
Mix hoisin sauce, Chinese 5 spice, salt and pepper together
Rub the spice mixture into the grooves on the flesh side
Make a tin foil bed for the pork belly to keep the meat tender while the skin crisps
Poke holes in the skin with a skewer or knife (can also score the skin)
Brush the skin with vinegar
Cover the skin generously with salt
Air fry at 200 degrees for 30 minutes
Remove the pork belly and scrape off the salt
Brush the skin with neutral oil
Ensure the tin foil bed is tight around the meat
Air fry again at 200 degrees for 30 minutes
Remove and serve