Prep the pork belly: Cut the pork belly into 5 cm square pieces.
Season: Mix together the brown sugar, smoked paprika, garlic powder, salt, and pepper. Toss the pork belly pieces in the dry rub until well coated.
Dry out the pork: Place the coated pork belly pieces uncovered in a bowl and refrigerate for 1 hour. This helps the pork dry out and become crispier when cooked.
Air fry: Arrange the pork belly pieces on the Vortex / Duo Crisp baking trays and spray lightly with olive oil. Bake at 200°C for 12–15 minutes, turning halfway through.
Make the sauce: Combine the brown sugar, barbecue sauce, honey, and soy sauce in a small saucepan. Heat gently and bring to a slow boil until the sauce thickens slightly.
Glaze: Remove the pork belly from the air fryer and toss immediately in the warm sauce.
Serve: Garnish with fresh coriander and sliced chilli.
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