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Parboil the whole pork belly skin-side down for 15 minutes to remove impurities and soften the skin. Remove, drain and pat dry. Trim the underside of the meat if needed to level it out so it cooks evenly.
Once slightly cooled, use a fork to poke as many holes as possible into the skin. Be firm but don’t pierce through the meat. Pat the skin completely dry.
Cover the skin with a thin, even layer of fine salt and leave for 30 minutes to draw out moisture. Wipe off all the salt and any liquid that’s released.
Score the meat side, then add the marinade and rub it into the meat, making sure it doesn’t touch the skin. Wrap the meat side tightly in foil, leaving the skin exposed. Pat the skin dry again, brush lightly with white vinegar, and leave uncovered in the fridge overnight for at least 24 hours.
Remove from the fridge 30 minutes before cooking. Pat the skin dry again and brush on another thin layer of vinegar.
Air fry at 150°C for 20 minutes. Remove and wipe away any excess oil from the skin. Increase the heat to 200°C and air fry for another 35–40 minutes, until the skin is golden, blistered, and crispy.
Let it rest for 15 minutes before chopping with a cleaver. Serve with steamed rice or nam jim jaew dipping sauce.