Prepare the Pork Belly

1. Score the pork belly skin with a sharp knife, making shallow cuts in a crisscross pattern. This helps the skin to crisp up during cooking.
2. Scatter the Yumyum (or MSG), Chinese 5 spice, and Chinese cooking wine over the meat side of the pork belly
3. Use a skewer or fork to poke lots of small holes in the pork belly skin. This helps to release excess fat during cooking and results in a crispier skin.

Create the Salt Crust

1. Wrap the bottom of your pork belly in aluminum foil to create a foil boat that covers the meat, leaving the skin exposed
2. Pour the vinegar over the skin and rub it in
3. Cover the skin with salt

Cooking Pork Belly

1. Set your air fryer to 180°C (356°F) and preheat for a few minutes.
2. Once preheated, carefully place the pork belly into the air fryer basket
3. Airfry the pork belly at 180°C (356°F) for 30 minutes. This initial cooking time allows the salt crust to form and helps render out excess fat from the pork belly.

Finish Cooking

1. After 30 minutes, carefully remove the pork belly from the air fryer. The salt crust will have hardened on the skin.
2. Use a spoon or brush to scrape off the salt crust from the pork belly skin. Be gentle to avoid tearing the skin.
3. Brush the skin with a thin layer of oil. This helps to further crisp up the skin during the final cooking stage.
4. Return the pork belly to the air fryer basket, skin side up, and increase the temperature to 200°C (392°F).
5. Air fry the pork belly for an additional 30 minutes at 200°C (392°F) until the skin is golden brown and crispy.

Rest and Serve

1. Once cooked, remove the pork belly from the airfryer and let it rest for about 10 minutes before slicing.
2. Slice the pork belly into thick slices and serve hot with your favorite accompaniments.