Lechon kawali is a beloved Filipino dish of pork belly boiled until tender, then deep-fried until the skin shatters into crackling perfection. Making it in an air fryer cuts the oil and mess dramatically while still delivering that signature crispy, golden crust. This version uses a classic two-step method—boil, then air fry—so you get juicy meat and glass-like crackling every time.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) thick slabs
- 1 tbsp (15 g) salt, plus more for seasoning
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) whole black peppercorns
- 4 cloves garlic, smashed
- 2 bay leaves (optional)
- 1 cup (240 ml) water, for boiling
- 1 tbsp (15 ml) vinegar (white or cane), for brushing
Instructions
- Place the pork belly in a large pot and add the salt, soy sauce, peppercorns, garlic, bay leaves (if using), and water. Add enough extra water to cover the pork by 1 inch (2.5 cm). Bring to a boil, then reduce to a simmer. Cook for 30–35 minutes, until the meat is fork-tender but not falling apart.
- Remove the pork from the liquid and pat it completely dry with paper towels. Let it cool for 10 minutes. Using a sharp knife or a skewer, prick the skin all over—this helps render fat and create crackling.
- Place the pork on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour (or up to overnight) to dry the skin further. If you’re short on time, skip this and proceed, but the skin will be less crispy.
- Preheat your air fryer to 400°F (200°C). Brush the skin with vinegar and season lightly with extra salt.
- Place the pork in the air fryer basket, skin-side up, in a single layer. Cook for 20 minutes. Then reduce the temperature to 375°F (190°C) and cook for another 10–15 minutes, until the skin is deeply golden and blistered, and the internal temperature of the meat reaches 145°F (63°C) (USDA FSIS safe minimum for pork) when checked with a food thermometer.
- Remove from the air fryer and let rest for 5 minutes. Slice into 1-inch (2.5 cm) thick pieces and serve hot with your favorite dipping sauce.
Tips
- Dry the skin thoroughly: The #1 secret to crispy skin is moisture removal. After boiling, pat the skin dry, prick it well, and if time allows, refrigerate uncovered for a few hours or overnight. This step makes a big difference.
- Don’t overcrowd the basket: Air needs to circulate around each piece for even crisping. Cook in batches if your air fryer is small.
- Use vinegar for extra crunch: Brushing the skin with vinegar before air frying helps break down the skin slightly, promoting blistering and crackling. White vinegar or cane vinegar works best.
- Substitution: If you can’t find skin-on pork belly, use pork shoulder with skin (if available) or even pork loin with a thick fat cap. The meat will be leaner, so reduce cooking time by 5 minutes to prevent drying.
Serving Suggestions
Serve lechon kawali with a classic dipping sauce of soy sauce, vinegar, and chili (sinamak), or a simple garlic-vinegar dip. Pair it with steamed jasmine rice, pickled papaya (atchara), or a fresh tomato and onion salad to cut through the richness. It also makes a great filling for tacos or rice bowls.
Variations
- Spicy Lechon Kawali: Add 1–2 chopped bird’s eye chilies to the boiling liquid, or brush the skin with a mixture of vinegar and chili oil before air frying.
- Garlic-Lemon: Rub the cooked pork with a mixture of minced garlic, lemon zest, and salt before air frying for a bright, aromatic twist.
- Air Fryer Lechon Belly (no boiling): For a quicker version, skip the boiling and air fry the raw pork belly at 350°F (175°C) for 30 minutes, then increase to 400°F (200°C) for 15–20 minutes until the skin is crispy. The meat will be less tender but still delicious.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3–4 days. To reheat, place it in the air fryer at 375°F (190°C) for 5–7 minutes until hot and crispy. Avoid microwaving, as it will make the skin soggy. You can also freeze cooked lechon kawali for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Why is my skin not crispy? The most common reason is excess moisture. Make sure to dry the skin thoroughly after boiling, prick it well, and let it air-dry in the fridge if possible. Also, don’t skip the vinegar brushing—it helps.
Can I use pork belly without skin? Yes, but you won’t get the signature crackling. The meat will still be juicy and flavorful, but it will be more like a roasted pork belly. Increase the cook time slightly to render the fat.
How do I know when it’s done? Use a food thermometer. The pork should reach a safe minimum internal temperature of 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. The skin should be golden and crisp.
Can I cook frozen pork belly? It’s best to thaw it completely first. Cooking from frozen will result in uneven cooking and less crispy skin. Thaw in the refrigerator overnight.
What dipping sauce goes well? A simple mix of 2 parts soy sauce, 1 part vinegar, and a few slices of chili is classic. You can also use lechon sauce (liver-based) for a sweeter option.
Can I make this in a regular oven? Yes, after boiling and drying, roast at 400°F (200°C) on a wire rack over a baking sheet for 30–40 minutes, then broil for 2–3 minutes to crisp the skin. The air fryer is faster and uses less energy.
Related
- Egg Muffin Picard: A Savory French-Style Breakfast
- Egg Muffin Sandwich Maker: Easy Breakfast Recipe
- Easy Sticky Buns Recipe with Pillsbury Cinnamon Rolls
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).