Prep the pork belly: Pat the pork belly dry with paper towels. Drier pieces crisp better. Cut into even 1-inch cubes or strips so they cook at the same rate.

Season: In a bowl, toss the pork with olive oil. In a separate small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne (if using). Sprinkle the rub over the pork and toss until fully coated.

Preheat the air fryer: Set to 400°F (200°C) and let it run for 3–5 minutes. Lightly spray the basket with cooking spray to prevent sticking.

Arrange and cook: Place pork belly in a single layer in the basket, leaving a little space between pieces. Cook for 10 minutes at 400°F.

Shake and continue: Open the basket, shake or flip the pieces, and cook for another 7–10 minutes. You’re looking for golden-brown edges and rendered fat. Total time is usually 17–20 minutes, depending on piece size and your air fryer.

Make the glaze: While the pork cooks, warm the BBQ sauce, apple cider vinegar, and honey in a small saucepan over low heat. Stir until glossy and slightly thickened, 2–3 minutes. Turn off the heat.

Glaze and crisp: When the pork is mostly crispy, transfer it to a bowl and toss with half the glaze. Return the pork to the basket and air fry 2–3 more minutes to set the sauce and caramelize the edges.

Finish and serve: Toss with the remaining glaze. Garnish with green onions, sesame seeds, or parsley if you like. Serve hot.