[HowTo] Pork Belly Roll with Crackling Skin Cooked in an Airfryer Oven with Rotisserie Function

I've always wanted to try making one of those pork belly rolls with the bubbly crackling and the flavorful interior. I have successfully made lechon kawali and crispy pata in my trusty air fryer oven. Although deep-frying the skin produces the best crackling, I am really averse to the idea of deep-frying. Dealing with hot oil splattering everywhere scares me, and the amount of oil required seems excessive.

Pork Belly Roast. I swear that piece of crackling skin fell into my mouth by accident.

For Christmas, I decided to buy one of those pre-marinated rolled-up pork bellies from the supermarket, all neatly trussed with butcher's twine. Inside is a bunched-up stalk of lemongrass, and I could clearly see some spices on the inside. The only other thing I did to prepare this meat before cooking is to poke holes in the skin using a knife, patting the surface dry, and then brushing the skin with a mixture of vinegar and some patis (yes, that's fish sauce).

I get great results when I cook the pork belly in two steps:

The first stage is at 150 °C (~300 °F) for 2 hours with the rotisserie turned on for a nice, even cook. The time will depend on a lot of factors, from the thickness of the meat to the overall weight of the meat. Aim for an internal temperature of 74 °C (~165 °F).

The second stage is for the crispy crackling skin. Increase the cooking temperature to 204 °C (~400 °F) for 20 to 30 minutes with the rotisserie function turned on. Start checking at the 20th minute mark to check for the desired doneness.

Dipping sauce is just a simple mixture of chopped onions, chopped up siling labuyo, soy sauce, vinegar, and freshly squeezed calamansi.

I think mine turned out quite well. Are there other steps I have missed to further improve this dish?