Air-Fried Crispy Pork Belly Kare-Kare – Lechon Kawali Kare-Kare

Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr Total Time: 1 Hr 15 Mins
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Air-Fried Crispy Pork Belly Kare-Kare, also known as Lechon Kawali Kare-Kare, is a delicious and unique twist on the traditional Filipino dish. This dish combines the crispy, crunchy texture of lechon kawali (deep-fried pork belly) with the rich, savory peanut sauce of kare-kare.

How to make Air-Fried Crispy Pork Belly Kare-Kare

To make this dish, you will first need to prepare the lechon kawali. To do this, you will need a large piece of pork belly, salt, pepper, and a meat tenderizer. Rub the pork belly with salt and pepper, then use the meat tenderizer to pound it until it is about 1/4 inch thick.

Next, place the pork belly in an air fryer and cook it at 375°F for 20-25 minutes, or until it is crispy and golden brown. Remove it from the air fryer and let it cool for a few minutes before slicing it into bite-sized pieces.

While the pork belly is cooking, you can prepare the kare-kare sauce. To make the sauce, you will need to blend peanuts, garlic, onions, and a small amount of water to make a paste. Then, sauté the paste in a pan with some oil and season it with salt and pepper to taste.

Once the sauce is ready, you can add the sliced pork belly to the pan and stir it well to coat it with the sauce.

Serve the Air-Fried Crispy Pork Belly Kare-Kare on a plate with some steamed rice, and enjoy the delicious combination of the crispy pork belly and the rich, savory peanut sauce.

This dish is a perfect blend of texture and flavor, making it a great option for any occasion. The crispy pork belly adds a nice crunch while the kare-kare sauce provides a rich, savory flavor that complements the pork perfectly. Overall, Air-Fried Crispy Pork Belly Kare-Kare is a must-try for anyone looking to add a unique twist to their traditional Filipino dish.


0/19 Ingredients
Adjust Servings
    Meat Preparation
  • Sauce
  • Vegetables


0/17 Instructions
    Meat Preparation
  • In a deep pot, combine pork belly, water, salt, whole peppercorns, bay leaves, star anise and garlic. Cover and let it boil over medium heat.
  • When it starts boiling, turn down the heat to medium-low and leave it simmering for another 30 - 45 minutes.
  • Remove the meat and place in a bowl. Shake off excess water. Save the broth for later use.
  • Prick the skin with the tip of a knife. Pat it dry to wipe off excess fat off the skin. Season with a sprinkle of salt on each side.
  • Set the air fryer according to instruction manual. You can always deep-fry the pork belly if air fryer is not available.
  • Place the meat in the air fryer basket and start the air fryer. Cook until it reaches the desired crispiness and texture. Make sure to flip the meat to cook it evenly.
  • Remove the meat from the fryer and let it rest for 5 minutes.
  • Cut the meat into equal pieces and set aside.
  • Sauce
  • In a sauce pan over medium heat, add cooking oil.
  • When it's hot, add onion and saute until it becomes soft.
  • Add garlic and saute until it turns light golden brown.
  • Add shrimp paste and annatto water. Give it a quick mix.
  • Add pork broth and cover. Let it boil.
  • When it's boiling, add peanut butter and coconut cream. Stir to dissolve peanut butter.
  • Add diluted cornstarch in water to thicken the sauce. It should be ready when the sauce starts to thicken.
  • Combine the fried pork belly and steamed vegetables in a platter with the sauce on the side.
  • Serve with steamed rice. Enjoy!

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