Wash pork belly and pat dry with a kitchen paper towel.

Boil water in a large pot. Add pork belly (skin side down) into a pot of boiling water. Boil for 10 mins. Remove the pork belly from the pot and lay it flat on a cutting board.

Prick the pork belly skin with meat tenderizer needles or a fork. Turn the pork belly over and make a few incisions but do not cut thru to the skin.

Apply marinating spice on the meat side.

Flip the pork belly over and apply vinegar and baking soda mixture onto the skin. Evenly coat the skin with salt.

Place the pork belly (skin side up) without covering it into the refrigerator for at least 24 hours.

Remove from the refrigerator and let rest at room temperature for approx. 20 mins.

Preheat the air fryer to 400F. Wrap aluminum foil around the pork belly without covering the skin. This will keep the meat juicy.

Place pork belly into the air fryer. Air fry at 390F for 30 mins. Remove from the air fryer with kitchen tongs.

Slice crispy pork belly to desired thickness. Set aside.

While the pork belly is air frying. Wash and parboil broccoli. Boil salted water in a large pot. Remove florets from the head. Add broccoli to the pot of boiling water and cook for 2-3 minutes.

Remove and drain well.

Add steamed broccoli to a serving plate.

Top with crispy pork belly. Serve and enjoy!