• Combine all the seasoning ingredients into a bowl and mix well and set aside. Do not add in the salt at this time, the salt will be used to draw the moisture out from the skin.
  ½ teaspoon Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Five spice powder, 1 teaspoon Soy Sauce – Low Sodium, 1 teaspoon Totole Chicken Powder, 1 tablespoon Shao Xing Cooking Wine, ½ teaspoon Garlic Powder
• Place pork belly skin side up and use a paper towel to remove all the moisture.
• Take your meat tenderizer , toothpicks, or skewers to poke the skin. Be careful not to poke too deep. If the meat layer is penetrated, the juices may leak out and interfere with our crackling skin during cooking. The more holes you poke the more opportunity the skin has to puff up.
  3 lbs Pork Belly
• Cover the skin side of the pork belly with salt (I used Kosher salt). Leave salt on the skin for 20 minutes until there are puddles of water on the skin.
  1 tablespoon Salt - I used Kosher (to extract moisture from pork skin)
• Wipe off all the salt and moisture with a paper towel and flip the pork belly over
• Cut 1" wide shallow vertical slits on the meat side of the pork belly. This will help the marinade process and assist in cutting the pork belly when it is ready.
• Flip the pork belly over and cut 1" wide shallow vertical slits on the skin side of the pork belly. The slits should just cut through the skin to reveal the fat but not through the fat. These cuts on the slits should be placed at the same intervals as the meat slits so during the final cutting it is easy to cut through in one slice. This step is optional but is very helpful when cutting the pork once completed.
• Flip the pork belly over again, skin side down and apply the marinade with a food brush or pour on and rub in with your hands. Be careful only to marinate the meat portion and into the slits we have cut.
• Flip the belly over one last time, skin side up onto a piece of foil. The foil should be around 3 inches wider and longer than the pork belly itself.
• Use a food brush to apply vinegar to the top of the skin only, or you can carefully spoon the vinegar to the skin and rub it in.
  1 tablespoon Vinegar
• While the vinegar is drying, it's time to wrap the pork on the sides with the skin exposed. Fold the long side of the of the foil 2- 3 times to create a wall for the pork belly, and repeat on the other side. Wrap the shorter end like a present and tuck into the foil. (Scroll up for pictures)
• If any marinade has transferred to the skin, wipe it off.
• Apply vinegar one more time to the skin.
• Now the pork belly is ready to dry out in the refrigerator. I usually transfer my open pork present onto a small baking sheet (or plate) and place it on the top shelf of my fridge for the dry out process.
• 48 hours later the pork belly is ready to go, and the skin should appear darker in color and hard to the touch. For bonus puffy skin, you can take a small sharp knife and give the skin some more pokes.

Air Fryer Cooking Instructions ( Oven Instructions below this)

• Preheat your Air fryer to 300°F for 5 minutes and then put the pork belly in with the present foil still on the pork. This will help to keep the meat from drying out and make less of a mess inside the air fryer (YAY).
• Cook the pork at 300°F for 30 minutes.
• Turn the Air Fryer up to 400°F and cook for 10-15 minutes until the skin has puffed up. Every Air fryer is different so your time may vary. Take a peek at 10 minutes to check on the action. (My Air Fryer has a broil setting and I cook around 10 mins at 450°F for my skin to puff up)
• Once the Roast Pork is done cooking, remove from air fryer and set aside for 10 minutes for the juices to absorb back in. (I know this is the hardest part but it will be worth it!)
• Enjoy!

Oven Cooking Instructions

• Preheat your oven to 350°F (Convection Bake) and put the pork belly onto a baking sheet and leave the present foil on the pork. This will help to keep the meat from drying out and make less of a mess inside your oven (YAY).
• Cook the pork at 350°F for 50-60 minutes. Notes: At around 50 minutes your internal temp should be 145 deg if you want a cooked but slightly pink meat. At around 60 minutes you will be at 160 deg which will yield in a white cooked pork that is still juicy. 
• Turn the Oven to broil at 450°F and cook for 10-20 minutes until the skin has puffed up. During this entire broil process please watch the pork belly closely. Your broiler may be at the top or bottom of your oven so put it on the closest rung 12" away to the boiler for the skin puffing process and monitor closely. If the pork starts browning more on one side, you can rotate it, or use a sheet of foil to cover that side.
• Once the Roast Pork is done cooking, remove from the oven and set aside for 10 minutes for the juices to absorb back in. (I know this is the hardest part but it will be worth it!)
• Enjoy!