Begin by prepping your pork belly slices for the air fryer. I strongly suggest reading through the post above as well for tips on understanding the process for getting crispy skin (crackling).

Take your cut of pork belly (this can be a whole piece or slices of pork). Trim any silver skin and lightly crosshatch the fat cap. Do not slice through the fat cap completely.

Apply the BBQ rub to the bottom and all sides of the pork belly. Leave the fat cap uncovered.

Add a thick layer of salt to the top of the fat cap and set the pork aside.

Preheat your air fryer to 350 degrees F. Place your pork belly into the basket and fry for 20 minutes.

Remove the pork belly and with a butter knife, scrape off and remove the salted top of the pork belly.

Place your pork back into the air fryer and turn the heat up to 425 degrees F. Cook for another 5-10 minutes to crisp up the top.

Remove and let your pork belly rest about 10 minutes before slicing. Slice into pieces and serve as an appetizer with BBQ sauce or toss into other recipes as desired!