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Air Fryer Crispy Pork Belly (Lechon Kawali)

Easy air fryer pork belly recipe. This Filipino lechon kawali is crispy on the outside, and juicy on the inside.
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Ingredients
  

  • 500-600 g Pork Belly
  • 2 pcs Bay Leaves
  • 5 cloves Garlic
  • 1/2 tbsp Salt
  • 1 tsp Peppercorns
  • 2 tsp vinegar
  • 1 chicken bouillon or 1tsp knorr chicken power optional
  • 4 Cups
  • Dipping Sauce
  • 1/2 cup Vinegar Datu Puti or any filipino brand
  • 1 tsp Soy Sauce Datu Puti or any filipino brand
  • 1 shallot or 1/2 Red Onion finely diced
  • 1 Jalapeno Pepper optional
  • 1 birds eye chilli optional
  • Pepper to taste
  • Sugar 1 tsp – to taste

Instructions
 

  • Add pork, bay leaves, garlic, salt and pepper in water, enough to cover the pork
  • Boil it for 20 minutes or until meat is tender.
  • Remove the meat from the pot and pat dry with a paper towel
  • Poke the meat with a meat tenderiser or if you don’t have one, just use a fork.
  • Place in an airtight container lined with paper towels. Cool it down for at least 30 minutes or keep in the fridge for few hours to overnight or so)
  • Bring to room temperature. Lightly coat the skin with vinegar and then season with salt.
  • Pre-heat Air Fryer for 10 mins. Set the temperature to 200 degrees celsius and set a timer for 30 minutes
  • Check the meat halfway through at 15 minutes to check it’s cooking alright and not burning. Resume the cooking.
  • After 30 minutes is done, check if the skin is crunchy enough. If not, cook for another 20 minutes or so for extra crunchiness.
  • Once you’re happy with the crunchiness, serve!

Notes

  • Don’t boil the pork belly for too long otherwise the meat will dry out. Remember, it will finish cooking in the airfryer.
  • Lightly coating the skin with vinegar before seasoning with the salt helps tighten the skin of the pork belly. This will help you to achieve a crispier texture when you air-fry.
  • Dipping sauce also goes well with any filipino bbq meat