I can assure you that you would definitely enjoy making the Crispy Pork Belly recipe, and you would enjoy the taste even more, as it tastes like an absolute delicacy. The Crispy Pork Belly Lechon Kawali is Filipino cuisine. The Crispy Pork Belly is Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Nut-Free, Paleo and Soy-Free. It has the calorie of 594 kcal.
- 1 pound of pork belly
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons soy sauce
- 2 bay leaves
- 6 cloves garlic
- To start with, cut the pork belly into 3 thick chunks; doing this will allow it cook more evenly, and it will allow the pressure to penetrate thoroughly into each.
- After cutting into three chunks, place all ingredients into the cooking pot, and arrange the pork on the basket. Set the time to 15 minutes, and set the temperature to HI. This means that you are going to cook the pork belly at high pressure for 15 minutes.
- After 15 minutes, it is advisable to allow the pot to sit undisturbed for 10 minutes, after which you should release the remaining pressure.
- Remove the meat from the pot, very carefully, and then drain the pot of liquid.
- Before you start to air crisp the pork, cut each of the three chunks of pork belly into 2 long slices.
- After this, place the slices in the basket, and then dehydrate the pork. It should be noted that not every Ninja Foodi has the dehydrate function, if your model does not have this function, you should allow the meat to drain and dry before air crisping.
- The final step is to air crisp the pork belly slices. Set the temperature to 400°F, and set the time to 15 minutes.
- While the pork belly is the Ninja, you should check it out occasionally, to see if it needs some shaking or anything. I should remind you that if you are checking on the whatever you pressure cooking or air crisping, lifting the lids automatically pauses the time, so you should not bother about pressing any button.