Step 1: Wash and Pre-boil the belly:

To prepare the pork belly, boil 4 to 5 cups of water in a shallow wok or saucepan. Rinse the pork belly and place it skin-side down in boiling water, submerging it fully. Cover and cook for 5 minutes. This step tenderizes the meat and removes impurities before proceeding with the recipe.

Step 2: Clean the skin:

Once the pork belly has boiled for 5 minutes, carefully remove it from the hot water and transfer it to a plate to cool down. Once it is safe to handle, take a butter knife and gently scrape off any hair or impurities from the skin. Rinse the pork belly once again and use clean paper towels to pat it dry. This step ensures a clean and prepared surface for the next stage of the recipe.

Step 3: Poke holes with tenderizer: 

Take the meat tenderizer with steel needles and use it to punch as many holes as possible into the pork skin, ensuring they are closely spaced together. Focus solely on the skin and avoid piercing through the meat. 

Step 4: Salt Skin:

After puncturing the skin side, gently rub half a tablespoon of sea salt onto the skin, ensuring even distribution. The sea salt aids in extracting moisture from the skin, resulting in a dry and crispy texture. Avoid rubbing salt on the meat side. Let the salt sit on the skin for 15 minutes, and the surface becomes moist. After 15 minutes, use a butter knife to scrape off the salt and a paper towel to absorb any excess moisture from the skin.

Step 5: Score the meat:

Once you have removed the salt from the skin side, flip the pork belly upside down and place it on the cutting board. Score the meat lengthwise, followed by perpendicular scoring to create a checkerboard pattern with approximately 1-inch by 1-inch squares.

Step 6: Season the meat with dry seasonings:

In a small bowl, combine all the dry ingredients. Sprinkle the mixture onto the meat side of the pork belly, ensuring that it covers all areas, including the nooks and gaps. Use your hands to rub the seasonings to ensure even distribution.

Step 7: Brush wet seasoning on the meat:

Mix the sugar, Shaoxing wine, and ground bean paste in a separate small bowl until the paste forms. Using a silicone brush, apply the seasoning paste onto the meat side of the pork belly, ensuring it covers all areas, including the nooks and gaps in the meat. Be thorough in coating the meat with the seasoning paste for optimal flavor.

Step 8: Add vinegar to the skin:

To conclude Day One, transfer the seasoned pork belly to an aluminum baking tray. Apply a teaspoon of Chinese white vinegar onto the skin using a silicone brush or your fingers. Place the pork belly and the baking tray in the refrigerator overnight, leaving it uncovered. This allows the cool air to draw out moisture from the skin further.

Step 9: Cook the pork belly:

Take out the pork belly from the refrigerator and place it on the kitchen counter to bring it to a slight room temperature. At the same time, Preheat the oven to 400F/200C in the roast setting. Place a wire rack with one cup of water in the baking tray, then position the aluminum tray with pork belly skin-side up on the wire rack. Roast the belly in the water bath for 30 minutes at 400F/200C before transferring it to the air fryer to finish. 

Step 10: Finish the pork belly in the air fryer: 

Once the belly has cooked in the toaster oven for 30 minutes, transfer it and the aluminum tray to the air fryer. Set the air fryer to 400F/200C and cook the pork belly for 10 minutes.  Then remove the aluminum tray and cook it for 10 more minutes or until the rind becomes crispy and crackles.

Step 11: Let it rest, cut, and serve: 

After cooking the pork belly in the air fryer, allow it to cool and rest on a wire rack for 15 to 20 minutes. This resting period helps to crisp up the skin further and retains its juiciness. Then, using a cleaver, follow the scored lines and cut the belly into evenly-sized pieces. The Chinese roasted pork belly is best served with steamed rice for a delicious and satisfying meal.