Combine garlic, laurel leaves, whole peppercorns, rock salt, and water in the inner pot. Add the pork.
Close the lid and set the valve to Sealing. Pressure cook for 20 minutes on High. Quick release pressure when done.
Remove the pork from the water and place on a cooling rack. Pat dry and let it dry in the refrigerator for 2 hours or overnight.
Rub a thin layer of oil and salt on the pork skin. Prick the skin with fork.
Air Fry in the Instant Vortex at 199C for 10 minutes. Then Air Fry again at 180C for 30 minutes.
Let the pork cool before slicing.