Air-Fryer Lechon Kawali
(leh-chon kah-wah-lee)
The Weeknight Ulam (Fast, Unapologetic Dinners)
True lechon kawali—the kind with meat so tender it melts, capped by a golden skin that shatters like glass—is a labor of love. The secret that Filipino grandmothers know, which the internet often tries to skip, is that moisture is the absolute enemy of crispiness. You cannot rush the drying process. By boiling the pork belly on a Sunday and leaving it to dehydrate uncovered in the fridge, Tuesday night yields pure, unabashed homeland flavor from an air fryer in under forty minutes. No deep-frying splatters, no massive pots of oil to discard, just unapologetic comfort.
Before you start
Submerge the pork belly in a large pot with the aromatics and salt.
Add the smashed garlic, bay leaves, whole peppercorns, quartered onion, and 2 tablespoons of kosher salt. Cover with cold water, bring to a rolling boil over medium-high heat, and skim off any foam.
Simmer gently until the pork is fork-tender.
Reduce the heat to low, cover, and cook for 45 to 60 minutes. The meat should yield easily to a fork but still hold its shape. Transfer to a wire rack and pat entirely dry.
Pierce the skin and rub with salt to draw out moisture.
Using a fork, poke dozens of tiny holes all over the skin, being careful not to pierce deeply into the meat. Rub the remaining 1 tablespoon of kosher salt evenly over the skin.
Rest the pork uncovered in the refrigerator overnight.
Leave it on the wire rack for at least 8 hours, or up to 3 days. The cold, dry air wicks away the moisture, tightening the skin into a leathery texture. This is the non-negotiable secret to the crackle.
Ingredients
- skin-on pork belly2 lb
- garlic6 large
- dried bay leaves4 med
- whole black peppercorns1 tbsp
- yellow onion1 med
- kosher salt3 tbsp
- cane vinegar1/2 cup
- garlic2 med
- red onion1 small
- Thai bird's eye chilies2 small
- black pepper1/2 tsp
- sugar1 pinch
- bottled lechon sauce1/2 cup
- jasmine rice2 cup
Method
- 01
Preheat the air fryer to 350°F and wipe any excess moisture off the pork.
Remove the pork from the fridge. If there are heavy clumps of wet salt on the surface, dab them away quickly with a dry paper towel.
- 02
Air-fry the pork belly skin-side up for twenty-five minutes.
This gentle, initial heat renders out the subcutaneous fat without burning the delicate meat below.
- 03
Increase the heat to 400°F and blast until the skin blisters.
Cook for an additional 10 to 15 minutes. Watch it closely; the skin will bubble, crackle, and turn a deep, gorgeous golden brown.
- 04
Rest the meat for ten minutes before slicing.
If you cut into it immediately, the juices will run out and the meat will dry. Slice into bite-sized cubes—you should hear an audible crunch.
- 05
Whisk together the spiced vinegar dip.
Combine the cane vinegar, minced garlic, diced red onion, chilies, black pepper, and a pinch of salt and sugar. Serve the pork hot alongside steamed rice, the vinegar dip, and sweet liver sauce.
Notes
Repurpose the leftovers into Paksiw na Lechon Kawali.
The skin will lose its crunch in the fridge, so do not microwave it. Simmer leftover cubes in a saucepan with a splash of beef broth, soy sauce, vinegar, a bay leaf, and leftover liver sauce until it reduces into a sweet-tart gravy.
From Cook Filipino in America.