1. If using whole pork belly, slice it into rasher-sized pieces. If using pork belly rashers, trim and discard the rind if needed. Cut each rasher in half.

 

2. In a small bowl, combine the oil, 1 teaspoon sesame oil and ½ teaspoon Chinese five-spice powder. Brush the pork evenly on all sides with the mixture.

 

3. Preheat the air fryer to 190°C, if required.

 

4. Cook the pork in two batches. Arrange half the pork in a single layer in the air fryer basket, leaving space between each piece for air to circulate. Air fry at 190°C for 12 minutes.

 

5. Meanwhile, in a bowl, combine the hoisin sauce, brown sugar, remaining 1 teaspoon sesame oil and remaining ½ teaspoon Chinese five-spice powder. Mix until smooth.

 

6. Brush the pork on both sides with the hoisin mixture. Return to the air fryer and cook at 190°C for a further 3 minutes, or until golden and sticky.

 

7. Repeat with the remaining pork and glaze. For extra crispness, return the first batch to the air fryer for 1–2 minutes at the end of cooking.

 

8. Slice and serve with steamed rice, bok choy and broccolini. Add sweet chilli sauce if desired.