Marinate

• Rinse and dry (pat with paper towels) the pork belly. Make sure to dry the pork really well.
• Lay the pork skin facing down and meat facing up. Rub shaoxing wine all over the pork meat and sides (not the skin).
• Rub chinese five spice and white pepper all over the meat (not the skin).
• Flip/turn the skin side up and pat dry once again. Use ice pick, metal skewer or meat piercer to prick alot of tiny holes all over the skin (it will probably take about 10 minutes to completly prick the skin). Avoid pricking down into the meat.
• Place the pork belly on a tray/plate with the skin side up. Refrigerate uncovered for 18-24 hours.

Air Fry

• Remove the pork belly from the refrigerator and let it sit at room temperature for ~1 hour prior to air frying.
• Preheat the air fryer to 300°F (150°C).
• Pat dry the pork skin with a paper towel one last time. Place the pork onto a very large sheet of aluminum foil. Fold the foil up sides of the pork. If the pork is not level, I recommend placing a thick rectangle/square aluminum foil underneath the low end of the meat. This will help to cook/fry the skin evenly. (See the video or picture for reference)
• Transfer the pork to a baking sheet lined in foil. [This will save time cleaning the sheet later]
• Spread rock salt on top of the pork skin. Don't worry, rock salt will not make the pork salty; it is discarded later.
• Air fry for 30 minutes.
• Remove the pork from the air fryer. Remove/discard rock salt and aluminum foil (that was against the pork). Place in center of foil lined baking sheet.
• Return the pork to the air fryer for another 25 minutes at 400°F (200°C).

Serve

• Remove the pork and place on a cutting board. Cut or slice meat into 3 strips, then cut horizontally into smaller pieces. See picture for reference.

Serve with your favorite dipping sauce, vegetables, steam buns, noodles or rice.