Pat dry pork belly with a kitchen paper towel. Score pork rind with the tip of a sharp knife at 1cm intervals. Place on a plate, rind side up and refrigerate uncovered overnight to dry out.
Pat dry again. Sprinkle underside of meat with five spice powder so it covers evenly the meat surface. Place with the rind facing upwards on a large piece of aluminum foil (with approx 10cm border around the meat). Fold all sides of the foil into the meat to protect the sides and only leave the rind exposed.
Spray rind lightly with oil and sprinkle heavily with cooking salt. Rub salt into rind.
Place in air fryer basket over drip pan.
Air fry pork in rack position 2 at 220°C for 20 minutes until rind has crackled. Reduce heat to 170°C and air fry in rack position 1 for a further 35 minutes or until meat turns white and rind has completely crackled.
Remove from air fryer and set aside for 10 minutes.
Combine sauces, vinegar, juice and water in a small bowl. Cut pork belly into 3cm squares and arrange on a serving platter. Sprinkle with chilli and coriander leaves. Serve with sauce for dipping and steamed rice.