1. Pat the pork belly dry and cut it into 1 cm thick pieces.

2. Mix the cooking oil, soy sauce, coconut blossom sugar, Gochugaru, garlic powder, onion powder, cayenne pepper, and some salt in a well-sealing container. Add the pork belly and mix well – you want the meat to be covered evenly with the marinade. Place the container in the fridge for at least 6 hours (preferably overnight). Shake the container occasionally (if possible), so not only the bottom layer of the meat in the container is sitting in the marinade.

3. Line the basket of the Air Fryer with baking paper* and place the pork belly pieces evenly distributed on top – ideally, you have on even layer, nothing overlapping. If you have a smaller Air Fryer, you may need to roast the pork belly in two batches. Set the Air Fryer temperature to 200°C (390°F) and roast the meat for about 10 minutes. The meat will partially braise in its own juices.

4. Remove the meat from the Air Fryer together with the baking paper. Be careful, a lot of liquid will have accumulated. Get rid of the liquid and return the meat to the Air Fryer basket – this time without any baking paper. Roast the pork belly at the same temperature for about 8-10 minutes longer. Shake the meat occasionally so it gets roasted evenly without burning. Serve the crispy pork belly with other dishes as a starter or as part of a main course, e.g. with some rice and Korean cucumber salad.