Lechon kawali is traditionally boiled then fried in a kawali, which is a Filipino cooking vessel that is a bit like a large, heavy wok. This one uses an electric pressure cooker and oven instead.
Ingredients
1 kilo pork belly, skin-on
salt
coarsely ground black pepper
laurel leaves
peppercorns, whole
lemongrass, smashed
canola oil
1. Generously season the pork belly with salt and ground black pepper. You may also season with crushed garlic, chilli, or other spices as desired, but make sure not to put any wet ingredient like garlic or fresh chilli on the skin. Crisping up the skin requires taking moisture out, so avoid anything that will add to that moisture.
2. Put about about 150 mL of water in the Instant Pot and throw in the laurel leaves, whole peppercorns, and lemongrass. Put in the trivet and place seasoned pork belly on the trivet. Pressure cook on High for 50 minutes then NPR for 30 minutes.
3. After pressure cooking, place belly on a rack to air dry for a few hours. You want the skin to be as dry as possible before broiling.
4. Pre-heat oven to 220C. While waiting, use a fork to make small pricks all over the skin. Use a tissue to wipe any moisture that comes up. Dab on a thin layer of oil on the pricked skin to help it crisp in the oven.
5. Broil at 220C for about 1.5 hours until desired brownness. The skin should usually crisp up by this point, but in my experience the crisp depends a lot on the quality of the pork belly. There are days when all possible methods for crisping just won't result in a satisfying crisp.
Update: in an air fryer, air fry for 30 mins at 190C.
Complement with a dipping sauce of spiced vinegar or Mang Tomas sauce. Serve with steamed rice and grilled eggplant or green salad.
