Air Fryer Crispy Pork Belly / Lechon Kawali

Name: Air Fryer Crispy Pork Belly / Lechon Kawali
Yield: 1-2 servings
Cuisine: American
Ingredients: 600 gr pork belly; 4 cups water; 4 Tbsp salt; Add 1 cup water with 1 Tbsp salt more until submerged; Handful peppercorns; Dash patis (or use salt); Dash soy sauce; 3 bay leaves; Water until submerged; as needed, fine salt for meat; as needed, Rock salt for skin; as needed, pepper

SpottedByD @SpottedByD

NCR, PH

So deliciously crunchy outside but moist and juicy inside! I'm so loving my new toy!
See the 5-second video I uploaded 😋😊☝️

#airfry #crispypork

So deliciously crunchy outside but moist and juicy inside! I'm so loving my new toy!
See the 5-second video I uploaded 😋😊☝️

#airfry #crispypork

SpottedByD @SpottedByD

NCR, PH

So deliciously crunchy outside but moist and juicy inside! I'm so loving my new toy!
See the 5-second video I uploaded 😋😊☝️

#airfry #crispypork

So deliciously crunchy outside but moist and juicy inside! I'm so loving my new toy!
See the 5-second video I uploaded 😋😊☝️

Saved

Ingredients

1-2 servings

600 grpork belly
Brine
4 cupswater
4 Tbspsalt
Add 1 cup water with 1 Tbsp salt more until submerged
Boil
Handfulpeppercorns
Dashpatis (or use salt)
Dashsoy sauce
3bay leaves
Water until submerged
Prep before AFing
as needed, fine salt for meat
as needed, Rock salt for skin
as needed, pepper

Saved

Steps

1

Brine the pork for 2 hours or more.
2

Discard brine water. Boil in a pot with peppercorns, salt, patis, a bit or soy sauce and bay leaves for 1 hour.
3

Discard boiled water. Leave the pork to dry overnight in the fridge, uncovered or a few hours on the counter if you're in a hurry. Make sure it is completely dry before AFing. Pat dry if moist.
4

If from the fridge, prick the skin of pork with a fork. Leave a few minutes to get to room temperature. Pat dry if moist.
5

Salt the sides and around. Then on the skin top with rock salt to make it pop in the AF. (Equals crunchy skin) Pre-heat the AF for 5 minutes.
6

Cook pork belly at 170-175•C for 20 minutes. You can move it around or flip half way of the 20.
7

Adjust setting to 200•C and cook for 10-15 minutes or as needed, with the skin side near the heating element. You can stop and check by tapping lightly on the skin with a knife to check crispness. Continue if some areas are still soft.
8

When done, remove and rest on a wire rack for 10-15 minutes before cutting.
9

Cut into bricks and serve with a lemon-soysauce-chili dip or sarsa (drippings) gravy. Enjoy with hot rice or a veggie siding. Plate below is already missing a couple slices LOL...

Saved

Cooksnaps

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SpottedByD @SpottedByD

on January 23, 2021 17:43

NCR, PH

A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD