Emilie Meyer
Lechon belly, or Filipino lechon kawali, is a delicious dish of crispy pork belly that can be made in an air fryer. The pork belly is simmered with aromatics like garlic before being air-fried to golden perfection. The skin is covered in salt to help it bubble and pop in the air fryer, resulting in a juicy and tender meat with a crispy exterior. This method of cooking lechon belly is a great alternative to deep frying, as it avoids the danger of hot oil splatters and the meat drying out.
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What You'll Learn
Simmering the pork belly with aromatics
To make juicy and tender lechon belly in an air fryer, it is important to first simmer the pork belly with aromatics. This is a crucial step in the cooking process as it ensures the meat stays tender and flavourful.
Start by choosing a pot that is large enough to comfortably fit the pork belly. Fill the pot with water, enough to fully submerge the meat. You can also add other liquids such as broth or coconut milk to enhance the flavour. Bring this to a boil over high heat.
Once boiling, add the pork belly to the pot and reduce the heat to a gentle simmer. Cover the pot with a lid, leaving a small gap for steam to escape. This will help keep the meat moist without drying out. Let the pork belly simmer gently for 1 to 1.5 hours. The simmering process will help break down the tough connective tissues in the meat, making it tender and juicy.
When simmering the pork belly, it is essential to include aromatics to infuse the meat with flavour. Traditional Filipino aromatics include garlic, as well as other spices and herbs such as black pepper, bay leaves, and onion. These aromatics not only add depth of flavour but also help to tenderize the meat. Feel free to experiment with additional aromatics of your choice, such as ginger, lemongrass, or chili peppers, to create a unique flavour profile.
After the pork belly has finished simmering, remove it from the liquid and let it cool to room temperature. This cooling process allows the meat to firm up, making it easier to handle and prepare for the next steps of the recipe.
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Preparing the pork belly for the air fryer
Once the pork belly has finished simmering, it should be drained and left to cool to room temperature. It is important to pat the meat dry at this stage to remove any excess moisture. The next step is crucial to achieving the signature crispy skin of lechon belly. The skin of the pork belly should be covered with a layer of salt, which can be regular table salt, flaky sea salt, or rock salt. This salt layer helps draw out moisture from the skin and creates the perfect crispy texture when air-fried. The covered pork belly should then be stored in the refrigerator, uncovered, overnight to allow the moisture to dry out completely.
If you need to store the pork belly for longer, it can be transferred to an airtight container and kept for an additional 2 to 3 days. Before placing the pork belly in the air fryer, it is important to protect the meat from direct exposure to the intense heat. This can be done by wrapping the bottom and sides of the pork belly with aluminium foil, ensuring only the skin is exposed. This step helps prevent the meat from drying out or overcooking while the skin crisps up.
Additionally, for a more even and stable salt layer, it is recommended to mix the salt with an egg white before applying it to the skin. This mixture will also help prevent the salt from blowing off during the air-frying process, which can be a common issue with this cooking method. Finally, for the skin to puff up and achieve the desired crispy texture, it is important to puncture the skin with small holes. This allows the fat to render and bubble up, creating the signature crispy and juicy texture of lechon belly.
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Air-frying the pork belly
When you're ready to air-fry, wrap the bottom and sides of the pork belly in aluminum foil to protect it from the heat of the air fryer. Then, cover the top of the skin with a layer of rock salt or flaky sea salt. The salt will help the skin bubble and pop in the air fryer, making it crispy. You can also mix the salt with an egg white to prevent it from blowing off in the air fryer.
Air-fry for 25-40 minutes until the skin is golden brown and crispy to your liking. Transfer the pork belly to a cutting board and wipe off the excess salt, letting the meat rest for at least 5 minutes. This allows the juices to redistribute, resulting in juicier meat. Finally, cut the lechon kawali into strips, then into 1-inch pieces.
Your pork belly is now ready to be served!
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Resting the pork belly before slicing
How long you let the pork belly rest depends on the size of the cut and your personal preference. Some people recommend a minimum of 5 minutes, while others suggest 10 minutes. If you're cooking a larger cut of pork belly, you may want to let it rest for up to 30 minutes to an hour to ensure the juices redistribute properly.
During the resting period, it's important to keep the pork belly warm. You can do this by wrapping it in foil or a towel and placing it in a warm spot in your kitchen. Some people also suggest stuffing it in an ice chest to keep it warm.
While the pork belly rests, you can prepare any side dishes or sauces to serve with it. This could include spiced vinegar, garlic rice, or Mang Tomas lechon sauce. You could also prepare some simple mustard or honey mustard sauce, or get creative with cauliflower puree, vermouth jus, and apple sauce.
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Serving suggestions
When it comes to serving your air-fried lechon belly, there are several mouth-watering options to consider. Firstly, let the pork belly rest for a few minutes before slicing it into strips and then 1-inch pieces. This allows the juices to redistribute, making the meat even more succulent.
For a traditional Filipino lechon kawali experience, serve the crispy, juicy pork belly with spiced vinegar. This can be easily made by combining cane vinegar, garlic, black pepper, and chilis. Alternatively, Mang Tomas lechon sauce is a perfect pairing. If you're feeling adventurous, you can also pair it with garlic rice for a complete, satisfying meal.
For an extra crispy skin, consider wrapping the bottom and sides of the pork belly with aluminum foil before air frying. This protects the meat from direct exposure to the heat, allowing the skin to bubble and pop. Then, cover the top of the skin with a layer of rock salt or flaky sea salt. After air frying, simply wipe off the excess salt and let the pork rest before slicing.
Remember, lechon belly is best served fresh and hot, so be sure to time your preparations accordingly. Enjoy your delicious creation, and feel free to experiment with sides and sauces to find your favorite combinations!
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Frequently asked questions
First, wrap the bottom and sides of the pork belly with aluminum foil to protect it from direct exposure to the heat of the air fryer. Then, cover the top of the skin with a layer of rock salt or flaky sea salt – this will help the skin bubble and pop in the air fryer. Air fry for 25-40 minutes until the skin is golden brown and crispy.
Simmer the pork belly with aromatics like garlic before air frying to help the meat stay tender. Let it simmer for 1 to 1.5 hours, then drain the meat and let it cool to room temperature. Pat dry and cover the skin with salt, then store it in the refrigerator uncovered overnight so the moisture dries out.
Lechon belly is best served with spiced vinegar, made by combining cane vinegar, garlic, black pepper, and chilis. It can also be served with Mang Tomas lechon sauce.
