Lechon Kawali (Crispy Pork Belly via Instant Pot)
Who can resist the crispy crackling pork skin along with the mouth-watering juicy meat of lechon? Cholesterol heaven but it’s ok to have it once in a while. This is traditionally deep fried but this one is baked in the oven. It can be either served as an appetizer or a main dish and is best served with liver sauce.
- 2 lb pork belly
- 4 cup water
- 2 tbsp salt
- 1 tsp whole black peppercorns
- 6 cloves garlic crushed
- 3 bay leaves
Combine all ingredients in the inner pot of the Instant Pot. Make sure the pork belly is submerged in the liquid.
Turn and lock lid into place. Select Manual and program for 20 minutes on High Pressure. When cooking is complete, allow pressure to release naturally.
Carefully remove from the inner pot and lay flat skin side up on a tray. Pat with a paper towel to dry and allow to air dry for about an hour or overnight in the refrigerator uncovered.
Preheat oven to 450 degrees. Lay the pork belly skin side down and cook for 10 to 15 minutes and then flip over and cook for an additional 10 minutes until skin is crackling.
Let it rest for about 5 minutes then chop and serve with your favorite brand of liver sauce. Enjoy!!
I have an Instant Pot Duo Crisp+Air Fryer 8 qt model. Please refer to the manual of your Instant Pot model for settings and pressure control features.