Crispy Air Fryer Lechón with Spicy Vinegar Dipping Sauce
In this Crispy Air Fryer Lechón with Spicy Vinegar Dipping Sauce recipe, we take this classic Filipino staple to the next level! By boiling and air frying the pork, you get tender, juicy meat with a crispy skin that everyone goes crazy for. Served with a spicy, tangy sauce for dipping, this dish is well worth a standing ovation!
Ingredients
Cooking Instructions
step 1
Add Garlic (1 head), Salt (1 Tbsp), Black Peppercorns (1 Tbsp), Star Anise (2 pieces), Bay Leaf (1), and Pork Belly (2.2 lb) to a pot. Cover with 8 cups of water, more if needed to cover the pork. Bring to a boil and simmer for 1- 2 hours over medium heat, or until pork is fork-tender.
step 2
Once boiled, place pork on a wire rack and allow to come to room temperature.
step 3
Poke the skin full of holes with a fork. Don’t pierce the flesh.
step 4
Wipe the pork dry and then brush with Distilled White Vinegar (1 tsp).
step 5
Cover skin with a thin layer of flaked or Coarse Salt (2 Tbsp). Place uncovered in the fridge overnight.
step 6
On the day of serving, make the dipping sauce by combining the Distilled White Vinegar (4 Tbsp), Red Onions (4 Tbsp), Brown Sugar (1 Tbsp), Garlic (2 cloves), Soy Sauce (1 Tbsp), and Red Chili Pepper (1) in a small bowl, then set aside so flavors can meld.
step 7
Scrape or brush the excess salt off of the pork and place in the air fryer basket, skin side up.
step 8
Cook at 350 degrees F (180 degrees C) for 15-20 minutes, until meat is tender.
step 9
Increase temperature to 400 degrees F (200 degrees C) and cook for 15-20 more minutes, until the skin is puffed and crispy.
step 10
Remove from the air fryer. Rest for 5 minutes, then cut into pieces.
step 11
Serve with the sauce, and optionally with White Rice (to taste), Tomatoes (to taste), and Pickled Red Onions (to taste).