Using a sharp knife, carefully score the meat side of the pork belly. Make ½-inch deep cuts lengthwise. This allows the flavors to penetrate and promotes even cooking. Make sure you don’t cut through the skin.

In a small bowl, mix together 1 tablespoon of kosher salt, white pepper, five spice powder, sugar, and Shaoxing wine to form a paste. This blend is the flavor base for the meat and will give your pork belly a delightful kick.

Once your paste is ready, spread it evenly over the meat side of the pork belly. Be careful to avoid getting any on the skin, as this will inhibit crisping later.

Take a paper towel and thoroughly pat the skin of the pork belly dry. This will help the skin achieve that coveted crispness. Use a skewer or a sharp knife to poke multiple holes in the skin. Make sure to only puncture the skin and fat, avoiding penetrating too deeply into the meat.

Cut the pork belly into pieces that can fit comfortably in your air fryer. Create a foil frame around the pork belly, leaving a ½ inch gap from the edges. This will prevent the seasonings from spilling over during the cooking process.

Brush the skin of the pork belly with white vinegar. Next, sprinkle kosher salt over the skin, ensuring it's covered. This can help draw out moisture further, contributing to that crispy skin.

Preheat your air fryer to 250°F (120°C). Place the pork belly inside and cook for about 30 minutes, or until the salt has dried out completely. This step is crucial for extracting moisture from the skin.

After the initial cook, remove the salt and brush off any excess. Pat the skin dry one more time to maximize crispiness.

Now, it’s time to bring on the heat! Brush the skin with neutral oil, then increase the air fryer temperature to 400°F (200°C). Cook the pork belly for an additional 30 to 40 minutes. Keep a close eye—begin checking at the 20-minute mark. If you notice any burning, cover that part with a small piece of foil and allow the rest to crisp up.