Step 1

In a 2-qt saucepan, place the pork belly with the onion, garlic cloves, bayleaves, coarsely-grinded salt and soy sauce. Fill with enough water to completely cover or submerge the pork belly.

Step 2

Using medium heat, bring to a boil. Lower heat to a simmer. Cover and cook for 1-1/2 hours or until the meat is fork-tender. Add water as needed to ensure pork belly is submerged.

Step 3

Take the pork out of the saucepan and pat dry. Poke holes all over the fatty or skin side of the pork using a fork. (I sometimes simply score it, too.) Salt all over the fatty/skin area. Make sure to use only coarse salt or at least coarsely-grinded salt (salt passed through a grinder).

Step 4

Leave out to dry in the refrigerator overnight or at least 3-4 hours. You want to completely dry out the pork, if possible. The addition of salt on top helps dry it out, too. If there’s still some remaining moisture in the meat, simply dry it off with a paper towel.

Step 5

Allow the pork to come to room temperature for about half an hour before air frying.

Step 6

Preheat the air fryer to 400 F. Place the pork belly skin side up on the air fryer basket. Bake for 20-30 minutes or until browned all over and crispy to your liking. Check the pork belly after 20 minutes and flip to brown the other side, if needed.

Step 7

Let it set for 10 minutes to allow the juices to redistribute all over the meat and keep it moist. Slicing the meat right away would not only be messy but all that tasty juice would leave the meat and you don't want that. Your patience, should you wait, would be rewarded with tasty, juicy and tender meat!

Step 8

Slice into desired thickness (about 1/2 an inch for me usually is good). Serve with some sarsa (Filipino gravy) or a spice soy and vinegar dip. For the sarsa, I simply buy Mang Tomas brand for this because it is the typical lechon sauce and I don’t make it because the bottled variety is quite good. Dip each belly slice into the sauce before eating, if desired.

Step 9

Mix together the vinegar and soy sauce. There's no right or wrong measurement here. Simply adjust to the amount you want and based on your taste preference. Stir in the minced garlic and chilis. Serve with the pork belly.