📝 About This Recipe
Experience the ultimate Filipino comfort food with this modern take on Lechon Kawali, featuring a glass-like crackling skin and succulent, melt-in-your-mouth meat. Traditionally deep-fried, this air-fried version achieves that iconic crunch with significantly less oil while preserving the deep aromatics of garlic, peppercorns, and bay leaves. It is a masterclass in texture and flavor, bringing the festive spirit of a Filipino fiesta right to your kitchen table.
🥗 Ingredients
The Pork Brine
- 2 lbs Pork Belly (whole slab, skin-on)
- 6 cloves Garlic (smashed)
- 1 tablespoon Whole Black Peppercorns
- 4 pieces Dried Bay Leaves
- 2 tablespoons Sea Salt
- 6 cups Water (enough to submerge the meat)
Skin Preparation
- 1 tablespoon White Vinegar (for brushing the skin)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 1 teaspoon Vegetable Oil (for a light coating)
Lechon Sauce (Sarsa)
- 1/2 cup Liver Spread (canned)
- 3 tablespoons Brown Sugar (packed)
- 1/4 cup Cane Vinegar (or apple cider vinegar)
- 2 cloves Garlic (minced)
- 1/4 cup Red Onion (finely minced)
- 2 tablespoons Breadcrumbs (to thicken)
- 1/2 teaspoon Black Pepper (ground)
👨🍳 Instructions
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1
In a large pot, combine the pork belly slab, water, 2 tablespoons of sea salt, smashed garlic, peppercorns, and bay leaves. Ensure the pork is fully submerged.
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2
Bring the pot to a boil, then lower the heat to a simmer. Cook for 45-50 minutes or until the meat is tender but not falling apart. Test by piercing with a fork; it should go through easily.
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3
Remove the pork from the liquid and pat it completely dry with paper towels. This is the most critical step for achieving crispy skin.
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4
Using a fork or a meat tenderizer tool, prick the skin of the pork belly hundreds of times. Do not pierce into the fat or meat, just the skin. This allows the fat to render out and create bubbles.
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5
Brush the skin with white vinegar and sprinkle with 1 teaspoon of kosher salt. Place the pork on a rack and refrigerate uncovered for at least 4 hours, or ideally overnight, to dry out the skin.
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6
When ready to cook, preheat your air fryer to 325°F (160°C). Lightly brush the meat sides with a little oil, but keep the skin dry.
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7
Place the pork belly in the air fryer basket, skin-side up. Air fry at 325°F for 20 minutes to render the fat and warm the meat through.
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8
Increase the air fryer temperature to 400°F (200°C). Air fry for another 15-20 minutes. Watch closely as the skin begins to blister and puff up into a golden-brown crackling.
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9
While the pork is air frying, prepare the sauce by sautéing onions and garlic in a small saucepan. Add the liver spread, vinegar, sugar, and breadcrumbs. Simmer until thickened, then season with pepper.
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10
Once the pork skin is fully blistered and hard to the touch, remove it from the air fryer and let it rest for 10 minutes. This keeps the meat juicy.
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11
Place the pork skin-side down on a cutting board and slice into bite-sized cubes using a heavy cleaver. Slicing from the meat side down prevents the skin from shattering.
💡 Chef's Tips
For the crispiness of your dreams, ensure the pork skin is bone-dry before air frying; moisture is the enemy of crackling. If your air fryer has a heating element very close to the top, you may need to lower the pork slightly to prevent burning before the skin fully puffs. Avoid overcrowding the air fryer; if making a large batch, cook in portions to allow hot air to circulate around the skin. If you don't have cane vinegar for the sauce, a mix of apple cider vinegar and a splash of water works perfectly as a substitute. Always slice the pork skin-side down on the board to maintain the integrity of the crackling pieces.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice to soak up the juices. Provide a dipping bowl of the homemade liver sauce (Sarsa) and another of spicy vinegar with chilies and onions. Pair with 'Atchara' (pickled green papaya) to cut through the richness of the pork. Serve alongside a simple vegetable dish like Pinakbet or Ginisang Monggo for a complete Filipino meal. Enjoy with a cold glass of calamansi juice or a crisp lager beer.