Lechon Kawali with Patis Dressing

Lechon Kawali

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

Patis Dressing

1 cup fish sauce

1 cup white sugar

½ cup white vinegar

4 cups water

5 cloves garlicminced

2 red chilisliced

1 tbsp calamansi

Scallion sauce

¼ cup rendered pork fat or canola oil

¼ cup sliced green onions

a pinch of msg

saltto taste

Lechon Kawali

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

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

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.

Rub some vinegar onto the skin of the pork.

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.

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

Patis Dressing

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.

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

Scallion sauce

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

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Lechon Kawali with Patis Dressing