Crispy Air Fryer Lechón Kawali

Ingredients

• 1 kg Pork belly with skin (In a block about 5 cm thick)
• Water (Enough to cover the pork belly when boiling)
• 6 Garlic (Crushed)
• 2 Bay leaves
• 1 tbsp Peppercorns (Whole)
• 1 tbsp Salt (For the cooking water)
• 1 tsp Baking soda (Optional; for crispier skin. The text also mentions it as an alternative for rubbing the skin.)
• 1 tbsp Oil (For lightly brushing the pork belly before air-frying)
• 1 tsp Salt (For rubbing the skin; the recipe also lists 1 tablespoon of salt and vinegar in the browning section, but specifies 1 teaspoon in the detailed step.)
• 1 tsp Vinegar (For rubbing the skin; an alternative to baking soda indicated in the detailed step)
• Mang Tomas (Optional dipping sauce; served with suka (vinegar), whose quantity is not specified)
• Suka (vinegar) (Optional accompaniment with Mang Tomas)
• Toyomansi (Optional dipping sauce; the text suggests adding chili, without specifying a quantity)
• Chili (Optional, for serving with toyomansi or vinegar)
• Vinegar (Alternative dipping sauce, with garlic and chili)
• Garlic (For the optional vinegar sauce)

Steps

1. 1

   Place the pork belly in a pot and cover it with water. Add the crushed garlic, bay leaves, peppercorns, and 1 tablespoon of salt.

2. 2

   Bring to a boil and cook for 35 to 45 minutes, until the meat is tender but not falling apart; a fork should slide in easily.

3. 3

   Remove the pork belly from the pot, drain it, and let it cool for 15 minutes.

4. 4

   Pat it very dry with paper towels, especially the skin. Prick the skin all over with a fork or skewer, making at least 30 holes.

5. 5

   Rub the skin with 1 teaspoon of salt and 1 teaspoon of vinegar, or use baking soda as an alternative.

6. 6

   Leave the pork belly uncovered in the refrigerator for 2 to 4 hours, or overnight, so the skin can dry. If you are short on time, dry it in the air fryer at 200 °F (about 95 °C) for 10 minutes.

7. 7

   Preheat the air fryer to 380 °F (190 °C) for 3 minutes.

8. 8

   Lightly brush the pork belly with oil and place it in the basket skin-side up.

9. 9

   Cook at 380 °F (190 °C) for 15 minutes.

10. 10

    Increase the temperature to 400 °F (200 °C) and cook for 12 to 15 minutes, until the skin is blistered, browned, and crisp. If it is not yet crisp, add up to 5 more minutes, watching it closely so it does not burn.

11. 11

    Keep the skin facing upward during cooking. There is no need to turn it; if the block is thick, you can flip it and brown the meat side for 5 minutes.

12. 12

    Let the pork belly rest for 10 minutes to retain its juices.

13. 13

    Cut it into pieces and serve with one of the suggested dipping sauces: Mang Tomas with suka, toyomansi with chili, or vinegar with garlic and chili.

Notes

The recipe also offers a quick version without boiling: rub the pork belly with salt and pepper and cook it at 350 °F (175 °C) for 25 minutes, then at 400 °F (200 °C) for 10 minutes; it will be less tender. The text does not give quantities for the pepper in this variation or for the sauces, and the browning ingredient list specifies 1 tablespoon of salt while the detailed step specifies 1 teaspoon; the measurement from the detailed step has been followed. If too much water accumulates in the air fryer, drain it halfway through cooking.

Nutrition per serving

• main course
• Filipino
• pork
• air fryer
• crispy
• gluten-free