Air-Fried Lechon: A Crispy, Golden Treat

Lechon Kawali is a classic Filipino dish of deep-fried pork belly that is crispy and tender. The traditional method involves deep-frying, but it can also be cooked in an air fryer for a healthier, less greasy version that is just as delicious. This article will provide a step-by-step guide on how to make Lechon Kawali in an air fryer, including preparation tips and serving suggestions.

Boiling the pork belly

Preparing the Pork Belly for Boiling

Start by cutting the pork belly into your desired size. Some people prefer to cut it into cubes, while others leave it as a slab. If you want to cut down on cooking time and ensure even cooking, cubing the pork belly before boiling is a good option.

Place the pork belly in a large pot or deep pan. You can add basic spices such as onion, garlic, black pepper, bay leaves, and salt to the pot for extra flavor. You can also include other spices like shallots, ginger, cracked peppercorns, and lemongrass if you want a more complex flavor profile.

Next, add water to the pot until all the meat is covered. Turn the heat to medium-high and bring the water to a boil. Once it reaches a rolling boil, reduce the heat to medium or low, and continue boiling the pork belly for 45 minutes to 1 hour. The boiling time may vary depending on the thickness of your pork belly; thicker cuts may require a longer cooking time. The pork belly is ready when it is tender, and a fork can be easily inserted into the skin.

Draining and Drying the Pork Belly

After boiling, remove the pork belly from the pot and place it on a wire rack or a chopping board lined with paper towels to drain and pat it dry. This step is crucial as it helps to remove excess moisture, which can affect the crispiness of the skin when frying.

Chilling the Pork Belly (Optional)

Some recipes suggest chilling the boiled pork belly in the refrigerator before frying, as it helps to dry out the meat further and promote crispiness. You can skip this step if desired, as it won't significantly affect the taste. However, if you decide to chill it, leave the pork belly uncovered in the refrigerator for several hours or overnight.

Preparing for Frying

Once the pork belly is boiled, drained, dried, and optionally chilled, it is now ready for the next step, which is frying in the air fryer. Ensure that your air fryer is preheated to the appropriate temperature before placing the pork belly inside.

Pricking holes in the skin

To prick the holes, use a sturdy skewer or fork, and aim to pierce through the skin and into the layer of fat beneath. Be careful not to go too deep into the meat, as you want to avoid piercing the meat itself. This process will help create the desired crispy texture on the skin of the pork belly.

After pricking the holes, it is essential to season the skin with salt. This step draws out moisture from the skin, creating a drier surface that promotes a delicious crispness when cooked. Make sure to use a coarse-grained salt such as sea salt or kosher salt, as finer salts like table salt may seep into the holes and make the dish too salty.

Once the skin is seasoned, let the pork belly sit uncovered in the refrigerator overnight or for at least 3-4 hours to dry out. This step further reduces moisture content and promotes an even crispier texture. If there is still some moisture on the meat, blot it with a paper towel before cooking.

By following these steps and pricking holes in the skin, you will achieve a Lechon Kawali with a perfectly crispy skin and juicy, tender meat.

Drying the skin

After boiling the pork belly in seasoned water, remove it from the pot and place it on a wire rack or chopping board lined with paper towels to drain and pat dry. Poke holes or score the skin with a fork or skewer, being careful not to go too deep into the meat. This step helps create small bubbles and prevents the skin from puffing up excessively during cooking.

Next, season the skin generously with coarse salt, such as sea salt or kosher salt. Avoid using fine table salt as it may seep into the holes and make the meat too salty. The salt will draw out moisture from the skin, aiding in the formation of a drier surface, which will promote a crispier texture when cooked.

Leave the pork belly uncovered in the refrigerator overnight or for at least 3-4 hours to dry out the skin. This step helps to evaporate moisture and encourages the skin to dry, resulting in a crunchier texture. Alternatively, you can use the oven drying method by preheating the oven or air fryer to 350°F/180°C and drying the pork belly skin for about 20 minutes.

Before placing the pork belly in the air fryer, use paper towels to pat it dry again, wiping off any excess salt. You can also wrap the bottom and sides of the pork belly with aluminum foil to protect it from direct exposure to the heat circulating in the air fryer.

Finally, place the pork belly in the air fryer with the skin side up. The roasting temperature should be set to 200°C. For a 1-kilogram slab of pork belly, roast for about 7 minutes to remove moisture from the skin, then turn the pork belly on its sides and cook for an additional 5 minutes on each side. Finally, reposition the pork belly with the skin side up and roast for another 10-12 minutes, or until the skin is crisp and blistered to your liking.

Cooking methods

Lechon kawali is a classic Filipino dish of deep-fried pork belly that's crispy and tender. Here is a detailed cooking method for making lechon in an air fryer:

Preparation:

Start by sourcing the freshest slab of pork belly you can find, preferably from a trusted butcher. You can use either pork belly rib or boneless pork belly, cut into 3-inch thick cubes or slices.

Boiling:

Place the pork belly in a large pot or deep pan with enough water to cover it. Add basic spices such as onion, garlic, black pepper, bay leaves, and salt to taste. You can also include other spices like shallots, ginger, cracked peppercorns, lemongrass, and chicken bouillon for extra flavour. Bring the water to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the pork is tender. The meat should be fork-tender, and the skin should be soft and gelatinous.

Drying:

Remove the pork from the pot and place it on a wire rack or chopping board lined with paper towels to drain and dry. You can pat it dry with paper towels. This step is important to promote crispiness by reducing moisture content. You can also rub the skin with vinegar to tighten it and help achieve a crisp texture.

Refrigerating (Optional):

Cover the cooked pork belly skin with salt, which will draw out moisture from the skin while it sits uncovered in the fridge overnight. This step is optional, but it helps to dry out the pork belly and promote crispiness.

Air Frying:

Preheat your air fryer to 400°F (200°C) or as high as your air fryer can go. If needed, work in batches to avoid overcrowding the air fryer. Place the pork belly in the air fryer basket, with the skin side up. Cook for 15-20 minutes, then flip and cook the other side for another 15-20 minutes. You may need to adjust the cooking time depending on the thickness of your pork belly. The skin should be golden brown and crispy to your liking.

Finishing:

Transfer the cooked pork belly to a cutting board and let it rest for at least 5 minutes. Wipe off any excess salt, and cut into strips or cubes. Serve with your favourite dipping sauce, such as spiced vinegar, Mang Tomas lechon sauce, or soy and vinegar dip.

Tips:

• To prevent the meat from curling, make vertical slits along the edges of the skin without cutting through.
• Pricking holes in the skin with a skewer or fork helps create small bubbles and prevents the skin from puffing up during cooking. It also allows the skin to crisp up evenly and the seasoning to penetrate the meat.
• If you prefer your pork belly with crackling skin, cover the skin with a thicker rock salt or flaky sea salt before air frying.
• If you have leftovers, lechon kawali can be reheated in a toaster oven or air fryer for a few minutes.

Serving suggestions

Lechon Kawali is a Filipino dish that is typically served as a main dish with a side of warm rice and vegetables. It can also be served as an appetiser in smaller portions.

For a traditional Filipino meal, serve the Lechon Kawali with Mang Tomas seasoning (a sweet and tangy Filipino sauce) or spiced vinegar. It can also be served with soy sauce, liver sauce (also known as lechon sauce), or ketchup or sweet chilli sauce.

For a more substantial meal, Lechon Kawali can be served as a topping for pancit bihon, pancit canton, palabok, or laing. It can also be served with garlic rice for a complete meal.

If you're looking for a salad option, the Lechon Kawali can be mixed into a salad, adding a savoury and protein-rich element.

And for a soup suggestion, there is a pork belly and cabbage soup recipe that pairs well with the Lechon Kawali.

Frequently asked questions