Outrageously crispy. The crispiest pork belly I’ve had I think. It was perfect. Air fryer for the win

1.left in fridge overnight uncovered

2. 3hrs before cook , score about ½ cm apart. Try not to cut into meat

3. Good layer of Himalayan rock salt

4. Store in fridge

5. After 3 hrs remove all the salt. Wipe over to get rid of any excess salt and moisture

6. 25 minutes in air fryer at 200 degrees Celsius

7. 10 minutes more at 160 degrees Celsius. Check with meat thermometer if at 62 degrees / 145F. Remove and eat. No other spices used.

Simple but outstanding result