Cut the pork belly into large, manageable pieces if needed, keeping the skin attached.

Cover the pork belly skin generously with 2 tablespoons of salt.

Rest the salted pork belly for 20 to 30 minutes to draw moisture from the skin.

Remove the salt from the skin and discard it.

Sprinkle 1 teaspoon of baking soda over the pork belly skin.

Squeeze the juice from 1 lemon over the baking soda-coated skin.

Rest the pork belly for 5 minutes so the lemon and baking soda can treat the skin.

Rinse the pork belly with water to remove the baking soda and lemon residue.

Pat the pork belly completely dry, especially the skin, using paper towels.

Place the dried pork belly in a mixing bowl.

Season the pork belly with 1 teaspoon garlic powder and 1 teaspoon black pepper.

Add 1 teaspoon salt and 1 teaspoon paprika, then rub the seasonings over all sides of the pork belly.

Wrap the seasoned pork belly tightly in aluminum foil.

Air fry the foil-wrapped pork belly at 200 degrees C for 10 minutes.

Turn the foil packet over and air fry at 200 degrees C for another 10 minutes.

Carefully remove the pork belly from the foil and place it directly in the air fryer basket.

Air fry the pork belly at 200 degrees C for 8 minutes on the first side.

Turn the pork belly over and air fry at 200 degrees C for 8 minutes on the second side.

Position the pork belly skin-side up and air fry at 200 degrees C until the skin is deeply golden and crackling, about 0 to 5 additional minutes.