Score or prick the skin: Pat the pork belly very dry. Use a sharp knife to score the skin in a crosshatch pattern, cutting just through the skin and a little fat, not into the meat. Alternatively, prick the skin all over with a skewer or fork. This helps fat render and crisp the skin.

Dry the surface: Rub the skin with vinegar. Blot again with paper towels. The drier the skin, the crispier it gets.

Season the meat side: Flip the pork belly. Mix salt, pepper, garlic powder, onion powder, and five-spice or smoked paprika if using. Rub this mixture on the meat and sides only. Avoid the skin.

Boost crisping on the skin: Combine 1 teaspoon salt with the baking powder. Sprinkle evenly over the skin and gently rub it in. Baking powder helps create tiny bubbles for a glassy, crackly finish.

Air-dry if you have time: Place the pork belly, uncovered, on a rack in the fridge for 2 to 12 hours. This step is optional but highly recommended for maximum crunch.

Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. Lightly brush or spray the air fryer basket with oil.

Cook phase 1: Place the pork belly skin-side up in the basket. Air fry at 375°F (190°C) for 25 to 30 minutes. If your piece is very thick, go toward 30 minutes. Rotate the basket halfway through for even browning.

Cook phase 2 (crisping): Increase to 400–425°F (200–220°C) and cook another 10 to 15 minutes, or until the skin is deeply golden and blistered. If a few spots lag behind, brush a tiny bit of oil on those patches and cook 3 to 5 minutes more.

Check doneness: Internal temp should read at least 165°F (74°C), though pork belly is forgiving and often better a little higher. The skin should feel hard and crackly.

Rest before slicing: Transfer to a cutting board and rest 10 minutes. This keeps juices in the meat and makes slicing cleaner.

Slice and serve: Use a serrated knife or heavy chef’s knife. Cut into bite-size pieces or thick slices. Serve with rice, steamed greens, or crisp lettuce and your favorite dipping sauce.