Reserve 1 teaspoon of oil in the pan, reduce to medium heat and fry red chilli, green chilli, green onion, ginger, and sugar. Deglaze with shaoxing wine. Stir fry for 10 seconds. Quickly toss in cooked pork strips for 20 seconds. Season with salt and black pepper to taste.. Preheat your air fryer to 350°F (175°C). Rub the pork belly with olive oil and season generously with sea salt and freshly ground black pepper on both sides. Place the seasoned pork belly into your air fryer basket with skin side up. Cook at 350°F (175°C) for 30 minutes or until skin is golden brown and crispy.
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Transfer the pork belly to a 9x13-inch (22 x 33 cm) baking dish. Rub the canola oil onto the skin and the meat, then rub the salt and pepper all of the skin and meat as well. Place the belly so it's skin side up. Roast for 2 hours. Turn the temperature up to 450ºF (230ºC) and roast for another 20-30 minutes until the skin is crispy golden.. Add the cleaned and chopped vegetables to a large bowl or tray. Toss them with a light sprinkle of salt, pepper, spice and a little olive oil. Set aside. Cut the onions and carrot in half for the 1st roast. Season the pork belly: Season and oil the pork belly making sure to seal the spices into the slits if scored.
