Dry the pork belly, then repeatedly poke holes all over the skin side using a meat tenderizer tool.
Mix the hoisin sauce, Shaoxing wine, 2 tsp salt, sugar, 5 spice, and white pepper together to form the marinade.
On the meat side, score the pork belly by cutting 1 inch apart in both directions. Rub the marinade thoroughly into the meat side, making sure to get it into all the crevices.
Wrap the meat in foil so that only the skin remains exposed.
Brush the exposed skin with vinegar and cover it completely with a thick layer of the remaining 1/2 cup salt to draw out moisture.
Air fry at 250°F for 30 minutes.
Carefully remove and discard the salt layer. Brush the skin with a little oil, then air fry at 400°F for 15 minutes or until the skin is golden brown and crispy.
Let the pork belly rest for 10 minutes before slicing into pieces to serve.
Cook it hands-free.
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