In a saucepan, place the pork belly . Add the water, cider, onion, garlic, thyme and rosemary. Bring to the boil. Simmer for 30 minutes over low heat .
Remove from the heat and Set aside 5 minutes to cool.
Lift the pork belly from the water and set on a tray to cool for 10 minutes.
Once cooled, score with a knife or create small holes on the skin with a metal skewer.
Brush the skin with some cider vinegar to help remove excess fat coming onto the skin.
Sprinkle some salt and set aside for 10-15 minutes.
Repeat the process one more time.
Place the prepared pork belly in the refrigerator uncovered and leave to dry overnight or 24 hours if possible.
Once ready, remove the belly from the fridge and pat dry any excess moisture sipping on the skin surface of the pork belly.
Rub some more sea salt on the skin.
Preheat the air fryer on air crisp or 200˚C.
Place the pork belly in the air fryer basket and air fry for 35-45 minutes until crispy and fully cooked.
Remove from the air fryer and carve to serve immediately.
