Ingredients:

• 1 piece Ontario pork belly (about 1 lb/500 g) 
• 2 tsp (10 mL) salt, divided
• 2 tsp (10 mL) brown sugar
• 1 clove garlic, minced
• 1/2 tsp (2 mL) Chinese 5 spice 
• 1/2 tsp (2 mL) baking soda
• 1 head of Boston lettuce or romaine heart
• Shredded carrot (optional)
• Hoisin sauce and sriracha (optional) 

Cooking Instructions:

1. Pat pork belly dry and cut 1/2 inch (1 cm) deep cuts into skin side of belly, trying not to cut into the meat. Cut across those cuts to create a diamond pattern. Flip pork belly over and make 1/2 inch (1 cm) deep cuts across the length of the pork belly; set aside.
2. In a small bowl, combine 1 1/2 tsp (7 mL) of the salt, brown sugar, garlic and Chinese 5 spice. Rub into meaty side of pork belly including into the cuts. Flip the pork belly over.
3. Mix together the remaining 1/2 tsp (2 mL) of salt and baking soda and rub into fat side of pork belly. Place pork belly on a small rack, fat side up, on a small baking sheet or pan and refrigerate uncovered for 12 hours. 
4. Place pork belly into air fryer at 300ºF (150ºC) for 20 minutes, turning halfway through. 
5. Remove any fat from air fryer and return pork belly into air fryer at 400ºF (200ºC) for 10 to 15 minutes or until crisp and golden brown. Let stand 5 minutes before slicing.
6. Serve in lettuce with carrot and a drizzle of hoisin and sriracha if desired.