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 the peeled garlic and set aside.

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.

Tip: 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.

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 (in 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 minute 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 (in 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.

In a medium pot, bring water (enough to cover the vermicelli) to a boil. Add vermicelli and cook for 4½–5 minutes. Drain in a strainer and rinse briefly under cold tap water to remove starch. Do not over-rinse and retain some heat. Allow vermicelli to drain thoroughly.

Wash all fresh herbs and vegetables thoroughly and let them drain. Slice the cucumber, lettuce, and herbs for easier eating and serving, then set aside.

Thinly slice the spring onions. In a small pot, heat enough oil to cover the spring onions. Once hot, carefully pour the oil over the sliced spring onions. Set aside as a garnish.

Mince garlic and slice Thai chilli (optional, for added spice). In individual bowls (according to the number of servings), divide the Ahh Maa Vietnamese Dipping Sauce, minced garlic and Thai chilli between them. Set aside.

In large individual bowls (according to the number of servings) place a generous base of fresh herbs, cucumber and lettuce, then layer the vermicelli on top. Arrange the cooked pork belly slices over the noodles. Garnish with pickled vegetables, spring onion oil, and fried shallots. Serve with the prepared dipping sauce and drizzle generously before consuming.