Crispy and crunchy lechon kawali: how to achieve perfection in your air fryer

Lechon kawali, a beloved Filipino dish renowned for its crispy skin and tender meat, can now be effortlessly prepared in the comfort of your own kitchen using an air fryer. This innovative cooking appliance makes achieving that perfect golden-brown exterior and juicy interior a breeze. Join us as we delve into the art of air frying lechon kawali, providing you with a comprehensive guide that will transform your culinary skills.

Choosing the Right Cut of Pork

The key to a succulent lechon kawali lies in selecting the appropriate cut of pork. Opt for a fatty cut, such as pork belly or shoulder, as the fat will render during cooking, infusing the meat with flavor and creating a crispy crust.

Marinating the Pork

A flavorful marinade is essential for enhancing the taste of your lechon kawali. Combine soy sauce, garlic, black pepper, and bay leaves in a bowl. Submerge the pork in the marinade, ensuring it is fully coated. Allow the pork to marinate for at least 30 minutes, or preferably overnight.

Preparing the Air Fryer

Preheat your air fryer to 400°F (200°C). Line the air fryer basket with parchment paper to prevent the pork from sticking and make cleanup easier.

Air Frying the Pork

Place the marinated pork belly in the preheated air fryer basket, skin side up. Cook for 15-20 minutes, or until the skin is golden brown and crispy.

Flipping and Cooking

Once the skin is crispy, carefully flip the pork belly and cook for an additional 10-15 minutes, or until the meat is cooked through and tender.

Checking for Doneness

To ensure the pork is cooked to perfection, insert a meat thermometer into the thickest part of the meat. The internal temperature should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.

Resting the Pork

After air frying, remove the pork from the air fryer and allow it to rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful meat.

Slicing and Serving

Slice the lechon kawali against the grain into bite-sized pieces. Serve with your favorite dipping sauce, such as soy sauce with calamansi or vinegar with garlic.

The Secret to Crispy Skin

The key to achieving crispy skin on your lechon kawali lies in the following:

• Marinate the pork overnight: This allows the flavors to penetrate deeply, resulting in a more flavorful and tender meat.
• Preheat the air fryer: A preheated air fryer creates an intense heat that quickly crisps the skin.
• Cook the pork skin side up: This ensures that the skin is exposed to the maximum heat, promoting crispiness.
• Don’t overcrowd the air fryer basket: Overcrowding prevents the hot air from circulating properly, resulting in soggy skin.

Questions You May Have

1. Can I use other cuts of pork for lechon kawali?

While pork belly is the traditional cut used for lechon kawali, you can also use pork shoulder or loin. However, these cuts may require longer cooking times.

2. How long should I marinate the pork?

Marinating the pork for at least 30 minutes is recommended, but overnight marinating will result in a more flavorful and tender meat.

3. What is the best temperature to air fry lechon kawali?

400°F (200°C) is the optimal temperature for air frying lechon kawali. This temperature ensures that the skin crisps quickly while the meat cooks through.

4. How can I make sure the lechon kawali is cooked through?

Use a meat thermometer to check the internal temperature of the meat. The internal temperature should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.

5. Why is my lechon kawali soggy?

Soggy skin can be caused by overcrowding the air fryer basket or not preheating the air fryer. Ensure that the pork pieces are spaced apart and the air fryer is preheated to 400°F (200°C) before cooking.