Enjoy crispy pork belly at home with Lechon Kawali in Air Fryer, a simple way to make this Filipino favorite with less oil and cleanup. The pork turns golden and crunchy outside while staying tender inside, making it great for family meals or special occasions.
This air fried pork belly recipe delivers the texture people love without deep frying. Serve it with dipping sauce and rice for a satisfying meal that's easier to prepare than traditional versions.
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Lechon kawali has always been one of my favorite Filipino dishes because of the contrast between the crispy exterior and the tender pork underneath. Cooking it in the air fryer is a great option when I want that classic texture without dealing with a pot of hot oil on the stove. It still delivers the crunchy bites that make fried pork belly so popular, while keeping cleanup much more manageable for everyday cooking at home.
I like making this recipe when I'm craving Filipino comfort food but don't want to spend the entire afternoon in the kitchen. I found that giving the pork enough time to dry before air frying helps create a crispier finish. When serving, I often pair it with lumpia and finish with banana turon for dessert. Whether you're making it for a small family dinner or a special gathering, this version brings a familiar favorite to the table with less fuss.
Ingredients
The main ingredient, of course, is pork belly. Look for a nicely marbled slab to ensure a good balance between tender meat and crispy skin.
Here is the full list of ingredients needed for the air fryer recipe:
- pork belly slab
- garlic
- bay leaves
- whole black peppercorns
- salt
- apple cider vinegar
Scroll down to the recipe card for quantities used.
Instructions
To make these air fryer crispy pork belly bites, you must start your preparation the day before. You'll need to let the boiled meat chill in the refrigerator overnight.
To start, bring water to a gentle boil in a medium stock pot. Add salt, garlic, peppercorns, and bay leaf. Once the water begins to boil rigorously, gently add the pork belly slab, skin side up. Skim the scum and turn pork belly slab after every 10 minutes.
Carefully remove pork after 45 minutes to 1 hour or when the pork belly slab is fork-tender. Add more water halfway through, if needed. Cool for 30 minutes or more. Place in an airtight container lined with paper towels. Refrigerate overnight.
Next day, preheat the air fryer and gently transfer pork belly slab onto the air fryer basket or tray, skin side up. Let it sit at room temperature for 15 to 30 minutes. Lightly brush pork skin with apple cider vinegar.
Slowly insert the air fryer basket or tray into the pre-heated air fryer at 400°F (205°C). Air fry pork belly slab for 30 minutes. Brush pork skin with the remaining apple cider vinegar at the last 10 minutes.
Remove pork belly slab once crisp and golden. Let it sit for 5 to 10 minutes.
Chop the pork into bite-sized pieces and serve with your favorite dipping sauce.
Hint: Before air frying, it's essential to pre-boil the pork belly. This step helps remove excess fat from the meat while ensuring that it remains tender and juicy. Plus, boiling also helps to partially cook the pork, reducing cooking time later.
Tips
Top tip: After pre-boiling, take extra care to pat dry the pork skin thoroughly before chilling in the refrigerator. This step is crucial in achieving maximum crispiness. Moisture on the skin can hinder proper air frying and result in less crispy lechon kawali.
- Dry the meat well before air frying. By allowing the pork belly to air-dry in the refrigerator, excess moisture is removed from the skin. This is important for achieving a crispy and crackling skin when it's air fried.
- Adjust cooking time and temperature if needed. Every machine varies in temperature settings and cook times, so adjust accordingly.
- Preheat the air fryer. A consistent temperature is needed for even browning.
Variations
Lechon kawali is traditionally kept simple so the crispy pork skin remains the star, but there are a few easy ways to change the flavor while keeping the texture that makes this dish so popular.
- Soy Sauce Marinade: After boiling and cooling the pork, marinate it overnight in a small amount of soy sauce and garlic before air frying. This adds a deeper savory flavor, but be sure to pat the skin very dry before cooking so it still crisps properly.
- Spicy Chili Crisp Finish: Serve the chopped pork with chili crisp or a chili garlic dipping sauce instead of a traditional vinegar dip. This adds heat without affecting the cooking time or the crisp texture of the skin.
- Citrus Vinegar Version: Replace the apple cider vinegar with cane vinegar mixed with a little calamansi or fresh lemon juice. The brighter acidity balances the richness of the pork and works especially well as a dipping sauce pairing.
- Sweet and Savory Glaze: Brush the cooked pork pieces with a light mixture of honey and soy sauce after air frying. Because the glaze softens the crispy exterior over time, it's best applied just before serving rather than during cooking.
Serving suggestions
Lechon kawali is traditionally served sliced into bite-sized pieces alongside steamed rice, but I like to make rice in a slow cooker. The combination of the crispy air fryer pork belly and fluffy rice creates a satisfying meal. You can also pair it with vegetables such as roasted cabbage steaks or sautéed green beans for a balanced main course.
Storage
To store the leftover pork belly, allow it to cool down completely before transferring it to an airtight container or wrapping it tightly in aluminum foil or plastic wrap. It will stay fresh for up to four days.
You can also freeze leftovers if you don't plan on consuming it within a few days. Wrap in freezer-safe bags or containers, removing as much air as possible. The frozen meat can last up to four months, but be sure to thoroughly thaw it before reheating.
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Recipe
Air Fryer Pork Belly (Lechon Kawali)
Ingredients
- 1.3 pounds pork belly slab 600g
- 6 cloves crushed garlic
- 3 pieces bay leaf
- ½ tablespoon whole black peppercorns
- 1 ½ tablespoons kosher salt
- 1 tablespoon apple cider vinegar
- 4 cups water or more if needed
Instructions
- In a medium stock pot, bring water to a gentle boil. Add salt, garlic, peppercorns, and bay leaf.
- Once the water with aromatics begin to rigorously boil, gently add the pork belly slab, skin side up.
- Skim the scum. Turn pork belly slab after every 10 minutes.
- Carefully remove pork after 45 minutes to 1 hour or when pork belly slab is fork-tender. Add more water halfway through, if needed.
- Cool for 30 minutes or more. Place in an airtight container lined with paper towels. Refrigerate overnight.
- Next day, gently transfer pork belly slab onto the Air Fryer tray, skin side up. Let it sit at room temperature for 15 to 30 minutes.
- Lightly brush pork skin with apple cider vinegar.
- Slowly insert the Air Fryer tray into the pre-heated Air Fryer at 400F (205C) in the middle cooking chamber, near the rotisserie catch. Air Fry pork belly slab for 30 minutes.
- Brush pork skin with the remaining apple cider vinegar at the last 10 minutes.
- Remove pork belly slab once crisp and golden.
- Let it sit for 5 to 10 minutes before chopping into bite-sized pieces.
- Serve with your favorite dipping sauce.
Jenny says
Tried making this with leaner cuts of pork, and the texture of the pork belly turned out crispy on the outside and juicy on the inside. Now I can enjoy some crispy pork belly without worrying too much about the extra oil.
Aoife says
Ooh, I didn't know that about patting the meat dry! Thanks for the tip. I made this pork belly, and it was absolutely delicious. I'll be making it again for company next week.
Risa says
Tried this air fryer pork belly last night and it turned out perfectly crispy on the outside and juicy on the inside. Next time, I'm going to experiment with the sweet variation using honey and soy sauce.
Jenna says
As someone of Filipino descent, I can say there are a few more tips and tricks to make the best lechon kawali. I would agree that the Air Fryer technique would give you the best results. Thanks for sharing your recipe. It is really helpful. Nice to learn something new.
Queen says
The pork belly achieved the perfect crunch and I love that it wasn't greasy at all. It was so much easier and healthier to make than the traditional method. I'm so glad I gave it a try!