How to Prepare Delicious Air Fryer Crispy Pork Belly Lechon Kawali

Without fail making ultimate Air Fryer Crispy Pork Belly / Lechon Kawali easy, yummy, practical.

Good Evening every body, at this time you get present recipe Air Fryer Crispy Pork Belly / Lechon Kawali with 15 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Air Fryer Crispy Pork Belly / Lechon Kawali.

Ingredients all Air Fryer Crispy Pork Belly / Lechon Kawali

1. Needed 600 gr : pork belly.

2. Needed : Brine.

3. Needed 4 cups : water.

4. Prepare 4 Tbsp : salt.

5. Prepare : Add 1 cup water with 1 Tbsp salt more until submerged.

6. Needed : Boil.

7. Needed Handful : peppercorns.

8. Prepare Dash : patis (or use salt).

9. Prepare Dash : soy sauce.

10. Prepare 3 : bay leaves.

11. Needed : Water until submerged.

12. Needed : Prep before AFing.

13. Needed : as needed, fine salt for meat.

14. Needed : as needed, Rock salt for skin.

15. Needed : as needed, pepper.

If all ingredients Air Fryer Crispy Pork Belly / Lechon Kawali it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Air Fryer Crispy Pork Belly / Lechon Kawali

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..

1. 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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