Lechon kawali is a beloved Filipino dish of pork belly boiled until tender, then deep-fried until the skin shatters into crispy, golden cracklings. This air fryer version delivers that same irresistible crunch and juicy meat with significantly less oil and mess. By parboiling the pork first and air-frying it in two stages, you get the signature crispy skin and tender meat that makes this dish a party favorite, all from a countertop appliance.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) wide strips
- 1 tbsp (15 g) salt, plus more for seasoning
- 1 tbsp (15 ml) black peppercorns
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (15 ml) vinegar (optional, for boiling)
- Water, enough to cover the pork
- 1 tbsp (15 ml) oil, for brushing (neutral oil like canola or vegetable)
Instructions
- Parboil the pork: Place the pork belly strips in a large pot. Add the salt, peppercorns, garlic, bay leaves, and vinegar (if using). Pour in enough water to cover the pork by 1 inch (2.5 cm). Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30–40 minutes, or until the pork is fork-tender but not falling apart. Skim off any scum that rises to the surface.
- Dry the pork thoroughly: Remove the pork from the pot and pat it completely dry with paper towels. Place the strips on a wire rack set over a baking sheet, skin-side up. Let them air-dry in the refrigerator, uncovered, for at least 1 hour, or up to overnight. This step is crucial for crispy skin—the drier the surface, the better the crackling.
- Preheat the air fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Air fry the pork (first stage): Brush the pork skin lightly with oil. Place the 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. The skin will start to blister and crisp.
- Increase heat for crackling: Turn the air fryer up to 400°F (200°C) if it isn’t already, and continue cooking for another 10–15 minutes, or until the skin is deep golden brown and very crispy. Check frequently to prevent burning—air fryers vary in intensity. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS).
- Rest and serve: Remove the pork from the air fryer and let it rest on a cutting board for 5–10 minutes. This allows the juices to redistribute. Cut into bite-sized pieces and serve immediately with your favorite dipping sauce.
Tips
- Dry the skin well: The #1 mistake is not drying the skin enough. After parboiling, pat it dry, then refrigerate uncovered for at least an hour. If you’re short on time, use a hairdryer on cool setting to speed up drying.
- Don’t overcrowd the basket: Air fryers need airflow to crisp. Cook in batches if necessary. Overcrowding steams the pork and prevents crackling.
- Use a meat thermometer: Pork belly is fatty and forgiving, but always check that the thickest part reaches 145°F (63°C) for safety. Let it rest for 3 minutes before slicing.
- Substitute for pork belly: If you can’t find skin-on pork belly, use pork shoulder with skin, or even pork side ribs. The cooking time may vary slightly—adjust and check for doneness.
Serving Suggestions
Serve air fryer lechon kawali with the classic dipping sauce: a mix of vinegar, soy sauce, minced garlic, and a pinch of chili flakes. It pairs beautifully with steamed rice, garlic fried rice, or a side of pickled papaya (atchara) to cut through the richness. It’s also a star in sinigang or as a topping for pancit.
Variations
- Spicy version: Add 1–2 chopped bird’s eye chilies to the boiling water, or sprinkle chili powder on the pork before air frying.
- Garlic lover’s: Rub the pork with 2 extra cloves of minced garlic before air frying.
- Herbed: Add a sprig of rosemary or thyme to the boiling liquid for an aromatic twist.
- No-boil shortcut: If you’re pressed for time, skip the parboil 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. The texture will be less tender, but it still works.
Storage and Reheating
Store leftover lechon kawali in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the pieces in the air fryer at 375°F (190°C) for 5–7 minutes, or until hot and crispy. Avoid microwaving, as it will make the skin soggy. If you have a lot of leftovers, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Why is my lechon kawali not crispy? The most common reason is excess moisture. Make sure the pork is thoroughly dried after boiling and before air frying. Also, avoid overcrowding the basket and ensure the oil is brushed evenly on the skin.
Can I use boneless pork belly? Yes, but the cooking time may be slightly shorter since there’s no bone to conduct heat. Check for doneness with a thermometer.
Do I need to boil the pork first? Boiling tenderizes the meat and renders some fat, which is key to the authentic texture. It’s highly recommended, but if you’re in a hurry, you can skip it and air fry longer. The result will be chewier.
What if my air fryer smokes? Pork belly is fatty, and some smoke is normal. If it’s excessive, reduce the temperature by 20°F (10°C) and cook a little longer. Also, make sure to clean your air fryer basket regularly to prevent grease buildup.
Can I make this ahead of time? Yes, you can parboil and dry the pork a day ahead. Store it covered in the refrigerator, then air fry when ready to serve. This actually improves crispiness.
What dipping sauce goes best? The classic is a vinegar-garlic dip: 1/2 cup (120 ml) vinegar, 2 cloves minced garlic, 1 tsp (5 ml) soy sauce, and a pinch of salt. For a sweeter option, try a banana ketchup or a sweet chili sauce.
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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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