Name: Lechon Kawali with Patis Dressing
Yield: 8 servings
Ingredients: 1 (1 kg-1.2 kg) slab of pork belly with skin; 1 -2 tbsp chinese 5 spice powder; ½ - 1 tsp ground black pepper; 1 tbsp brown sugar; 2 tbsp salt; 2 tbsp white vinegar; 1 tbsp canola oil; 1 cup fish sauce; 1 cup white sugar; ½ cup white vinegar; 4 cups water; 5 cloves garlic; 2 red chili; 1 tbsp calamansi; ¼ cup rendered pork fat or canola oil; ¼ cup sliced green onions; a pinch of msg; salt

Lechon Kawali

1

Pat dry the pork. Score the bottom of the meat by 1/2 inch.

2

Season the scored side of the pork with five spice powder, black pepper, brown sugar, and salt.

3

Flip the meat over on tin foil with the scored side down. Make a wall by folding up the side of the foil, making it the same height as the meat.

4

Rub some vinegar onto the skin of the pork.

5

Cook the pork in a preheated air fryer at 93°C/200°F and air fry for 30 minutes. Once done, remove from the air fryer and coat the skin with oil and salt. Using a sharp knife, pierce the skin all over for evenness on the bubbles and for better crackling.

6

Cook the pork again in a preheated air fryer at 204°C/400°F and air fry for 40 minutes.

Patis Dressing

7

In a heated pan over medium-low heat combine the fish sauce, sugar, vinegar and water. Mix well until everything is well incorporated and the sugar has dissolved.

8

Remove from the heat and transfer the dressing into a bowl. Add garlic and chili. Season with calamansi according to preference.

Scallion sauce

9

Add enough oil to coat green onions. Microwave for 30 seconds for a few seconds then add small pinch of msg and salt. Serve with air-fried lechon kawali