How to Prepare Delicious Air Fryer Crispy Pork Belly / Lechon Kawali

Air Fryer Crispy Pork Belly / Lechon Kawali.

Air Fryer Crispy Pork Belly / Lechon Kawali very diverse and own mind taste that unique. Some kinds of Air Fryer Crispy Pork Belly / Lechon Kawali recipes are also adequate simple to process and do not pick up long. Even though not everyone likes Air Fryer Crispy Pork Belly / Lechon Kawali food, now some people are got attached and like the sundry Air Fryer Crispy Pork Belly / Lechon Kawali foods on hand. This could be seen from the number of restaurants that provide Air Fryer Crispy Pork Belly / Lechon Kawali as one of the serving. You can cook Air Fryer Crispy Pork Belly / Lechon Kawali using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Air Fryer Crispy Pork Belly / Lechon Kawali

1. It's 600 gr of pork belly.
2. Prepare of Brine.
3. You need 4 cups of water.
4. It's 4 Tbsp of salt.
5. Prepare of Add 1 cup water with 1 Tbsp salt more until submerged.
6. Prepare of Boil.
7. You need Handful of peppercorns.
8. You need Dash of patis (or use salt).
9. It's Dash of soy sauce.
10. It's 3 of bay leaves.
11. Prepare of Water until submerged.
12. Prepare of Prep before AFing.
13. Prepare of as needed, fine salt for meat.
14. It's of as needed, Rock salt for skin.
15. Prepare of as needed, pepper.

Air Fryer Crispy Pork Belly / Lechon Kawali step by step

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....

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