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

Air Fryer Crispy Pork Belly / Lechon Kawali.

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, air fryer crispy pork belly / lechon kawali. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Air Fryer Crispy Pork Belly / Lechon Kawali is one of the most well liked of current trending meals in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Air Fryer Crispy Pork Belly / Lechon Kawali is something which I've loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have air fryer crispy pork belly / lechon kawali using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Air Fryer Crispy Pork Belly / Lechon Kawali:

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

Instructions to make 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..
   
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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