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Score the meat of the pork belly with some cuts and massage it gently.
Combine the spices mentioned and generously season the meat side of the pork belly.
Wrap the pork belly in foil, ensuring the skin side is facing up.
Using a fork, poke the skin of the pork belly to help it crisp up during cooking.
Refrigerate the wrapped pork belly overnight to allow the skin to dry out.
Preheat your air fryer or oven.
After chilling, remove the pork belly from the fridge and scrape off any salt.
Brush the skin with oil and cook for 20 minutes at 210°C until it becomes crispy.
Chop the crispy pork belly and serve it with white rice and the dipping sauce.