Crispy Air Fryer Pork Belly

Pat dry well with paper towel, and poke holes in the skin all over.  Make sure the holes don't pierce through the meat below

On meat side of pork belly - season well with O.M.G. Seasoning (link below)

Flip over and put pork belly in a boat of aluminum foil to contain the juices expelled, and add flavor to the meat of the pork belly

Brush skin side of meat with white vinegar to use as a binder

Cover liberally with Kosher Salt.  Make sure you can't see any meat through the salt.

Air fry at 250F for 30 minutes

Remove salt, which should now be in large dry pieces, and pat dry with paper towel

Brush with a light layer of  canola oil

Place back in air fryer at 400F for 30-40 minutes (check at 25 minutes) to make sure the skin isn't charring.  If it is, remove.  Else continue cooking for the rest of the time.  The meat is already cooked, this step is about crisping the top.