Marianne Martinez
Lechon Kawali is a classic Filipino dish that consists of deep-fried pork belly with a crispy skin. The term Lechon refers to a roasted whole pig, and Kawali translates to pan or skillet. This dish can be made in an oven, air fryer, or the traditional deep-frying method. When cooking Lechon Kawali in an air fryer, the pork belly is first boiled or simmered with seasonings and spices such as salt, garlic, and bay leaves. It is then placed in the air fryer for 20 to 30 minutes, depending on the size and thickness of the meat. The air fryer is preheated to 400°F (200°C) and the pork belly is cooked until the skin is crispy and golden brown.
| Characteristics | Values |
|---|---|
| Cooking Method | Air Fryer |
| Temperature | 350°F (175°C) to 400°F (200°C) |
| Cooking Time | 20-30 minutes |
| Preparation Time | 45 minutes to 2 hours |
| Meat | Pork Belly |
| Cut | 3-inch thick cubes |
| Seasoning | Salt, patis, black peppercorns, bay leaves, garlic, ginger, shallots, bouillon, scallions, lemongrass |
| Sauce | Lechon sauce, Mang Tomas seasoning, spiced vinegar, liver lechon sauce |
| Side Dish | Rice |
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What You'll Learn
Boiling the pork belly
Spices and Seasonings
Basic spices such as onion, garlic, black pepper, bay leaf, and salt are commonly used to flavour the water for boiling. Other spices you can add include shallots, ginger, cracked peppercorns, and lemongrass. You can also add salt to the pork skin after boiling to help it stay crispy when cooked in the air fryer.
Boiling Process
Place the pork belly in a large pot with enough water to cover the meat. Add your desired seasonings to the pot. Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium and continue boiling for 45-60 minutes, or until the pork is tender and can be easily pierced with a fork. The cooking time will depend on the thickness of the meat, so adjust accordingly.
Cooling and Drying
After boiling, remove the pork belly from the pot and let it cool down. You can place it on a wire rack with a baking sheet underneath to catch any drips. Some recipes suggest chilling the pork belly overnight in the refrigerator before frying, as this can help achieve a crispier skin. However, this step is not mandatory, and you can proceed to the air-frying step once the pork is cooled to room temperature.
Freezing
If you want to freeze the boiled pork belly for later use, wrap the meat in plastic wrap after it has cooled and dried. There is no need to refrigerate it before freezing. Before freezing, ensure that any moisture on the skin is wiped off, as this will help maintain the crispiness when air-fried. When you're ready to cook, thaw the pork belly overnight in the refrigerator for even cooking.
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Simmering the pork belly
After simmering, the pork belly is removed from the pot and left to cool and dry. This step is important because the drier the pork belly skin is, the crunchier it will be when cooked in the air fryer. You can also wrap the meat in plastic wrap and refrigerate or freeze it at this stage if you are not planning to cook it immediately.
When you are ready to cook the pork belly, you can pop it into the air fryer straight from the freezer, but you will need to lower the temperature and give it extra time to cook. If you are cooking the pork belly straight after simmering, preheat your air fryer to 200°C for 10 minutes.
The size and thickness of the pork belly will also affect the cooking time in the air fryer. For a 1-kilogram slab of pork belly, cook it skin-side up for 7 minutes to remove moisture from the skin, then turn it on its side and cook for 5 minutes on each side. Finally, turn the pork belly skin-side up again and cook for another 10-12 minutes. This will give you a total cooking time of around 30 minutes, depending on your desired level of crispiness.
If you are cooking from chilled, the total cooking time may be slightly longer. One recipe suggests cooking the pork belly at 200°C for 10 minutes, then lowering the temperature to 180°C and cooking for an additional 20 minutes. Check the skin of the pork belly frequently during the cooking process, and remove it from the air fryer when it is crisp and blistered to your liking.
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Preheating the air fryer
Preheating your air fryer is a crucial step in the cooking process. It ensures your appliance is ready to cook your food evenly and efficiently. Here is a comprehensive guide to preheating your air fryer for cooking Lechon Kawali:
Firstly, it is important to note that preheating an air fryer is not always necessary. Some recipes and cooking methods may instruct you to simply turn on the air fryer and immediately place your food inside. This is because air fryers heat up quickly, and preheating may even take longer than the actual cooking time. However, for Lechon Kawali, a classic Filipino dish of crispy pork belly, preheating can help ensure the meat is cooked evenly and the skin becomes crispy.
To preheat your air fryer for Lechon Kawali, start by setting the desired temperature. The ideal temperature for cooking Lechon Kawali is around 350°F to 400°F (175°C to 200°C). This higher temperature range is important for achieving the signature crispy skin of Lechon Kawali. Once you have set the temperature, allow the air fryer to heat up for approximately 10 minutes. This duration should be sufficient for the air fryer to reach the desired temperature.
It is worth noting that the preheating time may vary slightly depending on your air fryer model and its specific heating capabilities. Newer and more powerful air fryers may heat up faster, requiring less preheating time. Always refer to your air fryer's user manual for specific instructions and guidelines. Additionally, if you are cooking frozen Lechon Kawali, consider reducing the temperature to around 375°F (190°C) to ensure even cooking.
During the preheating process, you can also prepare your pork belly by patting it dry and coating the skin with vinegar. This step helps to tighten the skin and promote a crispier texture. Remember to leave enough space between the pieces of pork belly when placing them in the air fryer to allow for proper air circulation and even cooking.
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Air-frying the pork belly
Firstly, place the pork belly in a large pot and add your desired seasonings. For a classic Lechon Kawali, you can use salt, patis, black peppercorns, and bay leaves. You can also add other spices such as garlic, ginger, shallots, and lemongrass. Pour in enough water to cover the meat and bring it to a boil. Reduce the heat and simmer until the pork is tender and cooked through. This can take anywhere from 45 minutes to 2 hours, depending on the size and thickness of the pork belly.
Once the pork is tender, remove it from the pot and let it cool down. You can choose to chill it overnight in the refrigerator, which some people say helps achieve a crispier skin. Before placing it in the refrigerator, you can sprinkle coarse salt on the skin to enhance the flavour and texture.
When you're ready to air-fry, preheat your air fryer to 400°F (200°C). Place the pork belly in the air fryer basket, skin side up, leaving enough space between the pieces to allow for even cooking. Air-fry for 20-30 minutes, depending on the size and thickness of the pork belly. Check periodically to ensure even cooking and the desired golden brown colour.
Finally, remove the pork belly from the air fryer and let it cool for 5-10 minutes before cutting it into bite-sized pieces. The skin should be crisp and blistered. If it isn't, you can put it back in the air fryer for a few more minutes. Serve with lechon sauce or spiced vinegar on the side, along with a bowl of hot rice.
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Serving the lechon kawali
Lechon kawali is a classic Filipino dish that is traditionally deep-fried. However, using an air fryer is a healthier alternative that produces the same crispy, crackling skin and juicy flesh. The dish is best served with a sweet liver lechon sauce, or spiced vinegar, and rice.
When preparing the lechon kawali for serving, it is important to remember to dry the surface of the pork belly slab. The drier the pork belly skin, the crunchier it will be when cooked in the air fryer. The pork skin won't feel crispy until it cools slightly, so if the skin looks like it's no longer rubbery, it's good to remove it from the air fryer. You can also tap the pork belly to check if it is crispy. If it is crisp and sufficiently blistered, take it out of the air fryer. Otherwise, continue roasting and check every two minutes.
Once the pork belly is ready, transfer it to a chopping board and cut it into bite-sized pieces. The size of the pieces can vary, with some recipes recommending two-inch cubes, and others suggesting smaller, bite-sized pieces. The lechon kawali can be served as is, or with the traditional sweet liver lechon sauce, or spiced vinegar, on the side. The vinegar helps to cut through the fattiness of the pork, while the sweet sauce complements the dish.
If you have any leftovers, lechon kawali can be reheated in a toaster oven for a few minutes before serving.
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Frequently asked questions
It takes around 20-30 minutes to cook lechon kawali in an air fryer, depending on the size and thickness of the pork belly.
You should preheat your air fryer to 400°F (200°C) and then lower the temperature to 375°F (190°C) when cooking.
First, boil or simmer the pork belly with seasonings until tender. Then, drain the water and let the pork belly cool and dry. Finally, place the pork belly in the air fryer and cook until the skin is crispy.
