Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters and the meat stays juicy. Traditionally it calls for a pot of hot oil, but an air fryer delivers that same crackling crust with far less mess and oil. This guide walks you through the entire process, from simmering the pork to air-frying it to golden perfection.
What You’ll Need
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) wide strips
- 4 cups (950 ml) water
- 1 head garlic, peeled and smashed
- 2 bay leaves
- 1 tbsp (15 g) whole black peppercorns
- 2 tbsp (30 g) salt, plus more for seasoning
- 1 tbsp (15 ml) vinegar (optional, for the simmering water)
- Air fryer
- Tongs
- Paper towels
- Meat thermometer
Step-by-Step
- Simmer the pork belly. In a large pot, combine the pork belly strips, water, garlic, bay leaves, peppercorns, salt, and vinegar (if using). Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 45–60 minutes, or until the meat is fork-tender but not falling apart. The skin should be soft and pliable.
- Drain and dry thoroughly. Remove the pork from the liquid and place it on a wire rack. Pat the skin completely dry with paper towels. This step is crucial—any moisture left on the skin will steam in the air fryer and prevent crisping. Let it air-dry on the rack for 10–15 minutes.
- Chill (optional but recommended). For extra crispiness, place the dried pork on a plate and refrigerate uncovered for 1–2 hours. This further dries the skin. If you’re short on time, you can skip this step.
- Preheat the air fryer. Set your air fryer to 400°F (200°C) and let it preheat for 3–5 minutes.
- Air fry the pork. Place the pork strips in the air fryer basket in a single layer, leaving space between pieces for air circulation. Cook at 400°F (200°C) for 20 minutes. Flip the pieces and continue cooking for another 10–15 minutes, or until the skin is deeply golden and crackling. The internal temperature of the meat should reach 145°F (63°C) as the USDA FSIS safe minimum for pork, though it will likely be higher after simmering.
- Rest and serve. Remove the lechon kawali from the air fryer and let it rest for 3–5 minutes. This allows the juices to redistribute. Slice into bite-sized pieces and serve hot with a dipping sauce of vinegar, soy sauce, and chili, or with a side of atchara (pickled papaya).
Common Mistakes
- Skipping the simmer: Air frying raw pork belly will result in tough, chewy meat. The simmering step is non-negotiable for tender lechon kawali.
- Not drying the skin: Moisture is the enemy of crispiness. If the skin is even slightly damp, it will steam instead of crisp. Dry it thoroughly and consider the chilling step.
- Overcrowding the basket: If the pork pieces touch, they won’t crisp evenly. Cook in batches if necessary.
- Using too little oil: While the air fryer needs far less oil than deep-frying, a light brush of oil on the skin helps it brown and crisp. Don’t skip it entirely.
- Flipping too early: Let the skin side cook undisturbed for at least 15 minutes to allow the crust to form before flipping.
Tips
- Score the skin: Use a sharp knife to score the skin in a crosshatch pattern before simmering. This helps the fat render and makes the skin crispier.
- Use a wire rack in the air fryer: If your air fryer has a rack insert, use it to elevate the pork and allow air to circulate underneath.
- Season after cooking: Sprinkle a little flaky salt over the finished lechon kawali while it’s hot. This enhances the flavor without drawing out moisture during cooking.
- Make it ahead: You can simmer the pork a day in advance and store it in the refrigerator. When ready to serve, air fry it directly from the fridge—just add a few extra minutes.
- Double batch: Lechon kawali freezes well. Air fry, cool completely, then freeze in a single layer. Reheat in the air fryer at 375°F (190°C) for 5–7 minutes.
Troubleshooting
- Skin is chewy, not crispy: The pork wasn’t dried enough or the air fryer wasn’t hot enough. Next time, dry the skin thoroughly and cook at 400°F (200°C) for the full time. You can also try a quick blast at 425°F (220°C) for the last 2–3 minutes.
- Meat is dry: Overcooking in the air fryer can dry out the meat. Since the pork is already cooked through after simmering, you’re only crisping the skin. Watch the time carefully and remove as soon as the skin is crackling.
- Skin is burnt but meat is undercooked: This is unlikely if you simmered the pork first, but if it happens, lower the temperature to 375°F (190°C) and cook longer. The pork should already be tender from the simmer.
- Pork sticks to the basket: Lightly oil the basket or use a non-stick spray. If pieces stick, wait a few minutes before trying to flip—they’ll release more easily once the crust forms.
- Uneven crisping: Rotate the pieces halfway through cooking and ensure they’re in a single layer. If your air fryer has hot spots, rearrange the pieces.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, but the meat will be leaner and less juicy. Pork belly is traditional because of its fat content, which keeps the meat moist and the skin crispy.
Do I need to boil the pork first? Yes, simmering is essential to tenderize the meat and render some of the fat. Without it, the pork will be tough in the air fryer.
Can I skip the chilling step? Yes, but the skin may not be as crispy. Chilling dries the skin further, which helps achieve that crackling texture.
What dipping sauce goes with lechon kawali? A simple mix of vinegar, soy sauce, minced garlic, and chili is classic. Some also enjoy it with a sweet-spicy banana ketchup.
How do I store leftovers? Refrigerate in an airtight container for up to 3–4 days. Reheat in the air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
Can I freeze lechon kawali? Yes, freeze cooked and cooled pieces in a single layer, then transfer to a freezer bag. Reheat from frozen in the air fryer at 375°F (190°C) for 10–12 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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