Air-Fried Pork Belly is a healthier and more convenient alternative to deep-fried Lechon Kawali, producing the same crispy, crackling skin and juicy flesh.
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Ingredients you'll need
Notes and substitutions
- Pork belly: A boneless cut, sometimes with ribs attached, with thick layers of fat and meat. Choose a skin-on pork belly with enough fat for the best flavor and texture. Pork shoulder, a cheaper and leaner cut with slightly tougher meat, is the closest substitute.
- Dipping sauce: Serve with lechon sauce, a thick sauce that is sweet and tangy made with pork liver. You can also use Mang Tomas all-purpose sauce or a spicy vinegar dipping sauce.
How to make this recipe
Step 1: Place the entire slab of pork belly skin side up in a large pot. You can cut it to fit in the pot, but not too small so it won't dry out.
Add 3 smashed garlic, 2 bay leaves, 1 tablespoon kosher salt (use less for table salt), and some ground black pepper or peppercorns.
Completely submerge the meat in water. Bring it to a boil over medium-high heat, then lower the heat and simmer until fork tender.
Depending on the thickness of the meat, tenderizing may take 1½ to 2 hours on the stove. Alternatively, a pressure cooker can do it for 30 to 45 minutes. If it comes with some bones, remove them before frying for easier cutting.
PRO TIP: For crispy, crunchy skin that won't break your teeth, it's crucial to boil the meat until the skin becomes very tender and almost gelatinous. When you've achieved that, you are halfway there.
Step 2: Transfer to a plate with the skin side up, then salt the skin to help draw out the moisture. Let it dry uncovered overnight in the fridge.
If you need it sooner, place it in the oven at 250° F (121° C) for about an hour to dry the skin. You can also freeze them and fry them later.
Step 3: Slice into 3-inch thick pieces to get plenty of crispy exterior while keeping the inside juicy. As an option, you can score the skin to expose more fat for crispier skin. Sprinkle salt all over the meat, except for the skin, which has already been salted.
Step 4: Place the pork belly skin side up in the air fryer basket. Do not overcrowd, leaving enough space between them to allow air to circulate and promote even cooking.
Step 5: Air-fry it at 400° F (204° C) for 20-30 minutes, depending on the size or thickness. Check it periodically to ensure that it turns golden brown and the skin becomes crispy.
Step 6: Let it cool for 5-10 minutes, then cut it into bite-sized pieces.
Lechon Kawali is best served with a lechon sauce or spiced vinegar dipping sauce. Double the recipe or save the leftovers for Pork Belly Sisig or Pinakbet.
Recipe FAQs
Air frying lechon kawali is a healthier cooking method that uses little to no oil. It is also less messy and more convenient than deep-frying. With air frying, you can achieve consistent and crispy results that are similar to deep frying, but without the greasiness.
Yes. Though it may take longer, you can air fry lechon kawali straight from the freezer. Use a lower temperature of 375° F (190° C) to ensure it cooks evenly on the inside and the outside turns golden brown. You will also need to give it extra time in the air fryer.
Filipino dishes to try in your air fryer
- Lumpiang Shanghai: Meat-filled spring rolls that become extra crispy.
- Dynamite Lumpia: Stuffed green chili peppers wrapped in lumpia wrappers.
- Lumpiang Gulay: Vegetable spring rolls made lighter and crunchier.
- Turon: Sweet saba banana rolls, with variations like Ube Turon or those filled with langka (jackfruit).
- Empanadas: Filipino-styled pastry pockets with savory fillings that achieve a golden exterior.
- Inihaw na Liempo: While traditionally grilled, the air fryer is an alternative method to achieve that added crispness without losing its juicy interior.
- Pork BBQ Skewers: Typically char-grilled, using an air fryer can provide these marinated skewers a comparable texture.
- Fried Fish: Whether frying a whole fish or preparing bangus for a silog breakfast or Bangus Sisig, achieve crispy skin and flaky meat without the need for excessive oil.
Other pork recipes you may like
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📖 Recipe
Air Fried Pork Belly
Equipment
- Large pot (for boiling)
- Tongs
- Air Fryer
Ingredients
- 1 pork belly slab (about 3 pounds), skin on (see note)
- 3 garlic cloves smashed
- 2 bay leaves
- Salt
- Ground black pepper or peppercorns
- Dipping sauce (see note)
Instructions
- Place the entire slab of pork belly skin side up in a large pot. You can cut it to fit in the pot, but not too small so it won't dry out.
- Add garlic, bay leaves, 1 tablespoon kosher salt (use less for table salt), and some ground black pepper or peppercorns. Completely submerge the meat in water.
- Bring it to a boil over medium-high heat, then lower the heat and simmer until fork tender. Depending on the thickness, it may take 1½ to 2 hours on the stove or 30 to 45 minutes in a pressure cooker. If your pork belly comes with some bones, remove them before frying for easier cutting.PRO TIP: For crispy, crunchy skin that won't break your teeth, it's crucial to boil the meat until the skin becomes very tender and almost gelatinous. When you've achieved that, you are halfway there.
- Transfer to a plate with the skin side up, then salt the skin to help draw out the moisture. Let it dry uncovered overnight in the fridge.If you need it sooner, place it in the oven at 250° F (121° C) for about an hour to dry the skin. You can also freeze them and fry them later.
- Slice into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. As an option, you can score the skin to expose more fat for crispier skin.
- Sprinkle salt all over the meat, except for the skin, which has already been salted.
- Place the pork belly in the air fryer basket with the skin side up. Do not overcrowd, leaving enough space between them to allow air to circulate and promote even cooking.
- Air-fry it at 400° F (204° C)for 20-30 minutes, depending on the size or thickness. Check it periodically to ensure that it turns golden brown and the skin becomes crispy.
- Let it cool for 5-10 minutes, then cut it into bite-size pieces.
Notes
- Pork belly: A boneless cut, sometimes with ribs attached, with thick layers of fat and meat. Choose a skin-on pork belly with enough fat for the best flavor and texture. Pork shoulder, a cheaper and leaner cut with slightly tougher meat, is the closest substitute.
- Dipping sauce: Serve with lechon sauce, a thick sauce that is sweet and tangy made with pork liver. You can also use Mang Tomas all-purpose sauce or a spicy vinegar dipping sauce.
Liza
Thank you for the recipe! It turned out really good on my first try. Happy tummy, happy hubby! 😊
I’ll try freezing next time. Do I need to refrigerate overnight before freezing?
Then do I thaw overnight in the fridge before air frying?
Nora Rey
Hello Liza!
First off, thank you for reaching out! I'm so glad to hear that the recipe was a success on your first try - that's fantastic! 😊
Now, about freezing: After boiling the meat, I typically salt the skin and let it sit on the countertop to cool and dry (maybe for an hour). There's no need to refrigerate it. Before popping it into the freezer, wipe off any moisture on the skin so it stays crispy when you air-fry, then wrap it up and pop it in the freezer.
When it comes to frying, thawing overnight in the fridge is ideal so the meat can cook evenly. But if you're short on time, you can air fry it straight from the freezer. Just be sure to lower the temperature and give it some extra time so the inside cooks at the same time as the outside.
Also consider cutting the meat into smaller pieces before freezing—it cooks faster and more evenly. Hope this helps. Can't wait for you to try your next batch! 💛🍴
Maria
I just love lechon kawali! I gotta try it in an air fryer!
Nora Rey
Absolutely! Lechon kawali in an air fryer is a game-changer. It gets that perfect crispy skin without the excess oil. You'll definitely enjoy it! Give it a try and let me know how it turns out.