Air-Fryer Lechon Kawali with Garlic-Chili Spiced Vinegar

Steps

1. Step 1

   Put the pork belly in a pot just large enough to hold it. Add the smashed garlic, bay leaves, peppercorns, kosher salt and soy sauce, then pour in enough water to cover the pork by about an inch.

   5 min

   • 2 lb skin-on pork belly
   • 1 head garlic
   • 4 bay leaves
   • 1 tbsp black peppercorns
   • 2 tbsp kosher salt
   • 1 tbsp soy sauce
2. Step 2

   Bring to a boil over high heat, skim off any foam, then lower the heat so it barely bubbles. Cover partly and simmer until a fork slides easily into the meat but the pork still holds its shape, 60 to 75 minutes.

   1 hr 10 min, hands-off

3. Step 3

   Lift the pork out with tongs onto a rack or plate and discard the cooking liquid. Let it cool 20 minutes, then pat it completely dry with paper towels. For extra crackling, rub the skin with the baking soda and a little extra salt.

   20 min

   • 1 tsp baking soda
4. Step 4

   Set the pork skin side up, uncovered, on a rack or plate in the fridge and chill at least 4 hours or overnight. The skin should feel dry and leathery to the touch — this is what makes it blister.

   4 hr, hands-off

5. Step 5

   Make the dip: stir the vinegar, minced garlic, shallot, chilies, sugar and cracked pepper together in a small bowl with a pinch of salt. Set aside to mingle while the pork cooks.

   5 min

   • 1/2 cup cane vinegar or distilled white vinegar
   • 4 cloves garlic
   • 1 small shallot
   • 1–2 red chilies or Thai chilies
   • 1 tsp sugar
   • 1/2 tsp cracked black pepper
   • salt
6. Step 6

   Cook the rice: combine the rinsed rice and water in a saucepan, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered until serving.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
7. Step 7

   Heat the air fryer to 380°F. Pat the chilled pork dry once more and place one piece skin side up in the basket, leaving space around it. Air-fry 20 minutes.

   20 min, hands-off · 380°F

8. Step 8

   Raise the temperature to 400°F and cook 8 to 12 minutes more, until the skin is puffed, golden and crackly all over. Move to a cutting board and repeat with the second piece.

   12 min, hands-off · 400°F

9. Step 9

   Rest the pork 5 minutes, then chop into 1 1/2-inch cubes with a heavy knife, cutting down through the skin. Pile onto a platter and serve hot with the rice and the spiced vinegar for dipping.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026