<p>Preheat the air fryer to 375°F. Pat the pork belly dry with paper towels. Using a sharp knife, score the underside of the meat in a crisscross pattern. Flip the pork and poke small holes all over the skin, being careful not to pierce the meat. Season the underside with Sazonador Total and sprinkle salt on top. Air fry for 25 minutes. Increase the temperature to 400°F and air fry for another 10–15 minutes, or until the skin is golden and blistered.</p>

<p>In a large bowl, combine the masarepa and warm water, and knead until smooth. Mix in the crispy pork belly pieces and cheese until evenly distributed. Form into 6–8 discs, about ½ inch thick, and smooth the edges to prevent cracking.</p>

<p>Heat oil in a deep pot or cast-iron skillet to 350°F. Carefully lower the arepas into the hot oil, 2–3 at a time, to avoid overcrowding. Fry for 5–6 minutes per side, or until deep golden and crisp all around. Transfer to paper towels to drain excess oil.</p>

<p>Eat as is, or slice partially open and stuff with cheese, avocado, or pickled onions. Pairs perfectly with guasacaca or spicy salsa.</p>