Step 1

Fill a pot with the pork belly, bay leaves, garlic, white vinegar, peppercorns,

Step 2

salt and enough water to cover everything.

Step 3

Heat it over medium heat until it comes to a boil, then lower the heat and cover, letting it simmer for 1 to 1.5 hours. This will help the meat stay tender but not fall apart, and the pig skin will be soft and gelatinous so it will fry up crispy. Drain the meat and let it cool to room temperature.

Step 4

Pat dry and cover the skin with salt, then store it in the refrigerator uncovered overnight so the moisture dries out. If storing for longer, then transfer it into an airtight container after it has dried; it will keep for another 2 to 3 days.

Step 5

When you're ready to air fry, preheat the air fryer to 400F (200C). Pat the skin dry again, wiping off any of the salt.

Step 6

Wrap the bottom and sides of the pork belly with aluminum foil to protect it from direct exposure to the heat circulating in the air fryer.

Step 7

Cover the top of the skin with layer of rock salt or flaky sea salt - this will help the skin bubble and pop in the air fryer so don't skimp.

Step 8

Air fry for 25-40 minutes until the skin is golden brown and crispy to your liking. Transfer to a cutting board and wipe off the excess salt while letting the pork rest for at least 5 minutes.

Step 9

Cut the lechon kawali into strips, then 1 inch pieces.

Step 10

Serve with spiced vinegar by simply combining the cane vinegar, garlic, black pepper, and chilis, or with Mang Tomas lechon sauce and enjoy those crispy, juicy nuggets of deliciousness.