Lechon kawali is a beloved Filipino dish of pork belly simmered 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 far less oil and mess, making it a practical weeknight treat that still feels like a celebration. By boiling the pork first and air-frying it in batches, you get the signature texture without the deep fryer.
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 (white or cane)
- Water, enough to cover the pork
- 1 tbsp (15 ml) oil, for brushing
Instructions
- Place the pork belly strips in a large pot. Add the salt, peppercorns, garlic, bay leaves, and vinegar. Pour in enough water to cover the pork by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45–50 minutes, or until the pork 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, then place it on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 30 minutes (or up to overnight) to dry the skin thoroughly – this is key for crispiness.
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Brush the pork skin lightly with oil and season with a little extra salt. Place the strips in the air fryer basket in a single layer, leaving space between pieces. You may need to work in batches.
- Air fry for 20–25 minutes, flipping halfway, until the skin is deeply golden and blistered, and the meat is heated through. The internal temperature of the pork should reach 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) – check with a food thermometer.
- Remove from the air fryer and let rest for 5 minutes before chopping into bite-sized pieces. Serve hot with your choice of dipping sauce.
Tips
- Dry the skin well: Moisture is the enemy of crispiness. After boiling, pat the skin dry and refrigerate uncovered – the longer it dries, the crunchier it gets.
- Don’t overcrowd: Air circulation is essential. Cook in batches if needed; overcrowding steams the pork and prevents crisping.
- Substitution: If you can’t find pork belly, use pork shoulder with the skin on, though it will be slightly less fatty and crisp.
- Common mistake: Skipping the boil. Boiling tenderizes the meat and renders fat, so don’t skip it – it’s what makes the inside juicy.
Serving Suggestions
Serve lechon kawali with traditional dipping sauces like spiced vinegar (sinamak) or a soy-vinegar mixture with garlic and chili. It’s perfect with steamed rice, pickled papaya (atchara), or a side of fresh tomatoes and cucumber. For a full meal, pair it with sinigang or a simple vegetable stir-fry.
Variations
- Spicy: Add 2–3 dried chilies to the boiling liquid and brush the skin with chili oil before air frying.
- Garlicky: Rub the cooked pork with minced garlic and a splash of fish sauce before serving.
- Air-fried without boiling: If short on time, skip the boil and air fry raw pork belly at 350°F (175°C) for 30 minutes, then increase to 400°F (200°C) for 10 minutes – but the texture will be chewier.
Storage and Reheating
Store leftover lechon kawali in an airtight container in the refrigerator for up to 4 days. To reheat, place in the air fryer at 375°F (190°C) for 5–7 minutes until hot and crispy (internal temperature 165°F / 74°C). Avoid microwaving, as it makes the skin soggy.
Frequently Asked Questions
Can I use skinless pork belly? Yes, but you’ll miss the crackling – the best part. If using skinless, reduce cooking time by 5 minutes and expect a softer texture.
Why isn’t my skin crispy? The most common reasons are insufficient drying, overcrowding the basket, or not cooking at high enough heat. Ensure the skin is bone-dry and the air fryer is fully preheated.
Can I make this ahead of time? Yes, boil and dry the pork up to 24 hours ahead, then air fry just before serving. This actually improves crispiness.
What if I don’t have an air fryer? You can deep-fry the boiled pork in oil at 375°F (190°C) for 8–10 minutes, or roast in a 450°F (230°C) oven for 25–30 minutes.
Is lechon kawali gluten-free? Yes, this recipe is naturally gluten-free as long as your vinegar and seasonings are certified gluten-free.
Can I freeze cooked lechon kawali? Yes, freeze in an airtight container for up to 3 months. Reheat from frozen in the air fryer at 375°F (190°C) for 10 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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