Bring a medium pot of water to a boil and add 2 tbsp salt. Place the pork belly (skin side up) into the boiling water. Reduce to medium heat and boil for 5 minutes. Meanwhile, finely dice part of the peeled garlic (4 cloves for 2 servings / 4 cloves for 4 servings / 6 cloves for 6 servings) and set aside. Mince the remaining garlic with the Thai red chilli and set aside. Wash the chinese broccoli and cut into 10 cm stalks and set aside for the stir fry.

Remove the pork belly from the water and place it skin side up on a chopping board. Pat dry thoroughly with a paper towel. Using a Pork Belly Skin Crisping Tool (recommended for best results) or a knife/skewer, pierce the entire skin surface several times. Pat dry any moisture that appears. Flip the pork belly so the meat side faces up. Cut slits about 1.5 cm apart and 0.5 cm deep into the meat. These slits help the marinade absorb and guide slicing after cooking. Repeat for any additional servings. 

Sprinkle the diced garlic and Ahh Maa Crispy Pork Rub evenly over the meat side of the pork only (avoid the skin) and gently massage it in. Double-layer a piece of aluminium foil slightly larger than the pork belly and place the pork in the centre. Fold up the foil edges to create a shallow tray no higher than the skin. Pat the skin dry again, then sprinkle a light layer of salt over the top. Repeat for any additional servings. Refrigerate for 20 minutes to allow the flavours to infuse.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Line the bottom of the air fryer basket with foil, folding the edges flat to prevent lifting. This helps focus heat from the top of the air fryer and allows the optimal cooking process. Place the pork belly (on its foil tray) in the centre of the basket. Cook for 20 minutes at 100°C. Then increase to 200°C and cook for 40 minutes, brushing a little vegetable oil on the skin at the 5- and 20-minute marks to enhance crispiness. Remove and rest for 10 minutes before slicing.

Preheat the oven to 150°C (convection setting). Line a wired tray with foil and place the pork belly (on its foil tray) in the centre of the rack, on the middle shelf of the oven. Roast for 20 minutes at 150°C. Then increase the temperature to 235°C and roast for 40–45 minutes, brushing the pork skin with vegetable oil at the 5 and 20-minute marks for extra crackle. Remove and rest for 10 minutes before chopping.

Cut the rested pork belly into bite sized pieces using the scored lines as a guide. Heat vegetable oil (4 tbsp for 2 servings / 8 tbsp  for 4 servings / 12 tbsp for 6 servings) in a wok over medium heat. Shallow fry the pork belly pieces for 5 to 10 minutes until lightly browned on the sides, then remove and set aside. In the same wok, lightly fry the minced garlic and chilli. Add the Chinese Broccoli and stir fry for 5 minutes until evenly cooked.

Add the Ahh Maa Thai Stir Fry Sauce to the wok and toss the Chinese Broccoli until evenly coated. Add water (2 tbsp for 2 servings / 4 tbsp  for 6 servings / 12 tbsp for 6 servings) for moisture. Return the fried pork belly to the wok and toss everything together until well combined. Serve alongside steamed jasmine rice.