Lechon Kawali
(leh-CHON kah-WAH-lee)
Baon: Tupperware Memories & The Packed Lunch
If there’s one scent that defines a Filipino celebration, it’s roasting pork. But you don't need a whole pig or a wok full of dangerous, spattering oil to bring that magic to a Tuesday night table. The secret to that shattering crispness isn't the fat—it’s the drying process. Simmered in garlic and bay leaves until meltingly tender, then dehydrated overnight in the fridge, this pork belly is blasted in an air fryer for a weeknight miracle. Pack the leftovers for lunch the next day; the way those deeply savory pork juices sink into cold white rice is a Tupperware memory you'll never forget.
Ingredients
- skin-on pork belly1 1/2 lb
- garlic cloves8 med
- dried bay leaves4 med
- whole black peppercorns1 tbsp
- coarse kosher salt3 tbsp
- yellow onion1 med
- Mang Tomas All-Purpose Sauce1/2 cup
Method
- 01
Build the aromatic boiling bath.
Place the pork belly in a pot with the smashed garlic, bay leaves, peppercorns, onion, and 2 tablespoons of the coarse salt, then pour in enough water to completely submerge the meat.
- 02
Simmer the pork belly until fork-tender.
Bring to a rolling boil over high heat, skim off any grayish foam that floats to the top, then reduce the heat to low, cover, and let it gently simmer for 1 to 1 1/2 hours until the skin looks soft and gelatinous.
- 03
Cool the meat and puncture the skin.
Carefully remove the pork belly using tongs, pat it completely dry with paper towels, and take a sharp fork to poke dozens of tiny holes all over the skin without piercing all the way down into the meat.
- 04
Apply a salt crust and dehydrate the pork overnight.
Rub the remaining 1 tablespoon of coarse salt exclusively over the top of the skin, then place the pork belly uncovered on a plate in your refrigerator for at least 8 hours to let the cold, circulating air draw out the hidden moisture.
- 05
Protect the meat for the air fryer.
When you are ready for dinner, use a dry paper towel to thoroughly brush away all the coarse salt from the bone-dry skin, then tear off a piece of aluminum foil to build a tight boat around the bottom and sides of the pork belly, leaving only the skin exposed.
- 06
Air fry the pork belly until the skin blisters and cracks.
Preheat your air fryer to 400°F and cook the foil-wrapped pork belly for 25 to 35 minutes, keeping a close eye on it during the last ten minutes until the skin bubbles into a deep, golden brown crackle.
- 07
Rest the meat before chopping and serving.
Remove from the air fryer and let it rest on a cutting board for 10 minutes to redistribute the juices, then use a heavy cleaver to chop the pork belly into bite-sized cubes and serve immediately with hot white rice and a side of Mang Tomas.
Notes
Keep the aromatic profile simple and traditional.
Resist the urge to add complex spices like star anise or lemongrass to the boiling liquid; authentic Manila-style Lechon Kawali relies strictly on garlic, bay leaves, and black pepper for its nostalgic flavor.
Embrace the Tupperware leftovers.
If packing for lunch the next day, the skin will naturally soften in the fridge. You can revive some of the crunch by tossing the cubes back into the air fryer for 5 minutes at 350°F, or simply embrace the way the deeply savory pork fat melts into your cold white rice.
From Cook Filipino in America.