Prepare the pork belly by washing and drying with paper towel. Rub with salt and leave it in the fridge overnight to dry out covered with paper toweling or a cloth.
Just prior to cooking remove the pork from the fridge and score the fat horizontally and vertically about 1 cm/.4 " or visually score it so that the score lines will coincide with the cutting line when you slice the pork belly to serve. Rub some additional salt into the pork rind.
Air Fryer Pork Belly Method
Preheat the air fryer to 200 C/390 F.
Cook the pork belly rind side down for 10 minutes. This helps prevent the pork belly from curling up.
Turn the heat down to 180 C/ 360 F and turn the pork belly over so the rind side is on top. Continue to cook for a further 30 minutes or until the pork belly is cooked and tender. Allow the pork to rest for about 20 minutes prior to slicing into approximately 2cm/.8" slices or as you prefer.
Conventional Oven Pork Belly Method
Preheat the oven to 200 C/ 290 F.
Place the pork rind side up on in a baking dish. Cook the pork for 20-25 minutes. If your oven is baking unevenly, turn your pork belly around and bake for a further 20-25 minutes or until the pork belly is cooked and tender. Allow the pork to rest for about 20 minutes prior to slicing into approximately 2cm/.8" slices or as you prefer.
Coriander Salad Instructions
Combine the dressing ingredients together and mix together so the sweetener dissolves.
Mix all of the salad ingredients together in a medium bowl.
Mix the dressing through the salad and serve on the side of the pork belly.