Air-Fried Lechon Kawali: A Crispy, Tender Filipino Treat

Lechon kawali is a Filipino dish made using pork belly. The term lechon refers to a roasted whole pig, while kawali means pan or skillet. Unlike traditional lechon, which is spit-roasted, lechon kawali is cooked in a pan or wok. The dish is typically tenderised and then deep-fried until the outside is crispy and the inside is tender and juicy. However, this recipe uses an air fryer instead, which is safer, faster, and requires little to no oil.

Choosing the right pork belly cut

Firstly, look for a cut labelled as "Liempo" or pork belly. This cut comes from the belly of the pig and is characterised by its alternating layers of meat and fat. These layers are what give Lechon Kawali its signature taste and texture. When choosing your pork belly, aim for a slab with roughly equal parts of fat and meat, ensuring there are distinct layers. Avoid thick slabs of meat, as these can result in a dry, hard, and chewy texture. Instead, opt for a slab that is no more than 1 ½ inches thick.

When purchasing your pork belly, it is also important to consider the weight. For air frying, you will need a piece of pork belly that fits comfortably in your air fryer. A slab weighing between 1 and 2 pounds is usually a good choice, but you may need to adjust this depending on the size of your air fryer.

Once you have selected your pork belly, it is essential to prepare it properly before air frying. This includes boiling or simmering the meat with seasonings, drying it, and then air frying to crispy perfection. By choosing the right cut and following the correct preparation techniques, you'll be well on your way to creating a mouth-watering Lechon Kawali dish.

Boiling the pork belly

Firstly, gather your ingredients. You will need a slab of pork belly, preferably fresh and sourced from a trusted butcher. You will also need water, salt, and any desired seasonings or spices. Some common seasonings used in lechon kawali include garlic, bay leaves, peppercorns, soy sauce, and vinegar.

Next, prepare the pork belly for boiling. Some recipes suggest making vertical slits or poking holes in the skin of the pork belly to prevent it from curling during the boiling process. This step is optional but can help ensure even cooking.

Now, you are ready to begin boiling the pork belly. Place the pork belly in a large pot or deep pan and add enough water to completely cover the meat. Add your desired seasonings to the water, including salt, peppercorns, bay leaves, garlic, or any other spices you wish to use. Bring the water to a boil over high heat, then reduce the heat to a simmer.

The boiling time will depend on the thickness of your pork belly. For thinner cuts, boil for around 45 minutes to an hour, or until the pork is tender. For thicker cuts, you may need to boil for up to two hours, or until a fork can be easily inserted into the meat. Remember to keep an eye on the water level during the boiling process and add more water as needed to ensure the pork remains submerged.

Once the pork belly is tender, remove it from the pot and set it aside to cool. You can now proceed to the next steps of the lechon kawali recipe, which typically involve drying the pork, seasoning the skin, and then air frying it to crispy perfection!

Pricking holes in the skin

Pricking holes in the pork belly skin is an important step in achieving the desired level of crispiness for your lechon kawali. Here are some detailed instructions and tips for this step:

Use a Skewer or Fork:

Use a sturdy skewer or fork to pierce the skin. Hold the pork belly firmly and aim to pierce through the skin and into the layer of fat beneath it. Be careful not to go too deep into the meat.

Create Small Bubbles and Prevent Puffing:

Enhance Seasoning Penetration:

The holes also enable the seasoning to penetrate the meat more effectively, enhancing the flavour of your dish.

Use Coarse Salt:

After pricking the holes, season the skin with coarse salt. This helps draw out moisture from the skin, promoting a drier surface that will become deliciously crisp when cooked.

Dry the Skin:

Before cooking, ensure the skin is thoroughly dried. You can air-dry the pork belly skin by placing it uncovered in the refrigerator for several hours or overnight. Alternatively, you can use the oven drying method by preheating your oven or air fryer to 350°F/180°C and drying the skin for about 20 minutes.

Drying the skin

Air Drying Method

Leave the pork belly skin uncovered in the refrigerator for several hours or overnight. This method helps moisture evaporate naturally and encourages the skin to dry out. It is important that the pork belly is uncovered, as this allows the moisture to escape. This is a good option if you are looking for a more hands-off approach.

Oven Drying Method

Preheat your oven or air fryer to 350°F/180°C and place the pork belly skin inside for around 20 minutes. This method is quicker than the air-drying method, but it does require a bit more attention.

Paper Towel Method

If there is still some remaining moisture on the pork belly after drying, you can use paper towels to pat the skin dry. This will ensure that the skin is as dry as possible before cooking, which will help it get crispy.

Timing

The drying process can be done the night before you plan to cook the lechon kawali, or at least 3-4 hours in advance. If you are short on time, you can also dry the pork belly while preparing the spiced soy-vinegar dipping sauce.

Other Tips

• Make sure to use coarse salt or at least coarsely ground salt when seasoning the pork belly. Fine table salt can seep into the crevices of the meat and make it too salty.
• If you are boiling the pork belly, do not let the water level get too low.
• You can use the pork stock created from boiling the pork belly as a base for another dish, such as soup.

Cooking methods: deep-frying, air-frying, or baking

Lechon kawali is a Filipino dish that is made using the pork belly cut. The term "lechon" refers to a roasted whole pig, while "kawali" means "pan" or "skillet" in English. The dish involves cooking pork belly until the skin is crispy, while the meat remains tender and juicy.

There are several methods to cook lechon kawali, including deep-frying, air-frying, or baking. Here is a detailed guide for each cooking method:

Deep-Frying

When deep-frying lechon kawali, it is essential to use a deep, heavy-bottomed pot to prevent oil splatters. Heat the cooking oil to around 350°F (175°C) before gently lowering the pork belly into the pot, skin side down. Adjust the heat as needed to maintain the desired temperature and fry until the skin turns golden brown and crispy. Flip the pork belly occasionally to ensure even browning.

Air-Frying

Air-frying is a safer and healthier alternative to deep-frying, as it requires little to no oil. To air-fry lechon kawali, start by preheating your air fryer to 400°F (200°C). Lightly coat the skin of the pork belly with vinegar, which helps tighten the skin and achieve a crisp texture. Place the pork belly in the air fryer and cook for 30-40 minutes, adjusting the duration based on the thickness of the meat.

Baking

Baking lechon kawali in the oven is another option that allows for even cooking and crispiness. Preheat the oven to 425°F (220°C) and place the pork belly on a baking tray with a wire rack. Set the oven to broil mode if available, and cook until the skin starts to puff. Then, lower the temperature to 400°F/200°C and continue cooking until the pork belly is crispy and brown all over. Rotate the pork with tongs to ensure even browning on all sides.

Frequently asked questions