Crispy Pork Belly

Using a sharp knife or skewer, poke many holes all over the skin of the pork belly.

Place the pork belly skin-side up and cover the skin with a thick layer of coarse salt. Let it rest for 30 minutes to draw out moisture.

After 30 minutes, use the back of a knife to scrape off all the salt from the skin.

Flip the pork belly over (skin-side down) and score the meat, being careful not to cut through to the skin.

Drizzle olive oil over the meat and rub it into the crevices.

Season generously with garlic powder and black pepper, rubbing the seasonings deep into the scored meat.

Create a tray out of aluminum foil that fits the pork belly. Line the bottom of the foil tray with bay leaves for extra flavor.

Place the pork belly into the foil tray, skin-side up, on top of the bay leaves.

Place the tray into the air fryer basket. Cook at 375°F for 35 minutes.

After 35 minutes, carefully remove the pork belly and rub brown sugar over the crispy skin. Return to the air fryer and cook for another 10 minutes.

Remove from the air fryer and let it rest for 5-10 minutes before slicing.

Slice into pieces and enjoy the crispy skin.