Description

A keto-friendly, guilt-free take on the Filipino classic Lechon Kawali. This version uses air-fried pork belly for a crispy finish, paired with a creamy cauliflower mash instead of carb-heavy rice. A perfect indulgent yet clean keto dish packed with healthy fats and protein.

Ingredients

• 500g pork belly (skin on, cut into large chunks)
• 2 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tbsp apple cider vinegar
• 2 Cloves garlic (smashed)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp baking powder (for extra crispiness)
• 1 Medium cauliflower (cut into florets)
• 3 tbsp coconut cream
• 2 tbsp butter or ghee (optional for richer flavor)
• 1 Clove garlic (minced)
• Pinch of sea salt
• Pinch of black pepper
• *Optional sliced green onions and lemon wedges

Directions

1. 1
   Prepare the Pork Belly: In a pot, boil the pork belly chunks with water, coconut aminos, apple cider vinegar, garlic, sea salt, and pepper for 30-40 minutes, or until tender.
2. 2
   Remove the pork from the pot and pat dry with paper towels.
3. 3
   Sprinkle the pork belly with baking powder and paprika to enhance crispiness. Let it cool completely, then refrigerate uncovered for at least 1 hour (or overnight).
4. 4
   Air-Fry or Oven-Bake the Pork: Preheat the air fryer to 200°C (390°F) or oven to 220°C (425°F).
5. 5
   Arrange the pork belly chunks in a single layer and air-fry for 15-20 minutes (or bake for 25-30 minutes), flipping halfway, until crispy and golden brown.
6. 6
   Make the Cauliflower Mash: Steam or boil the cauliflower florets until tender (about 10 minutes).
7. 7
   In a blender or food processor, combine the cooked cauliflower, coconut cream, butter (optional), minced garlic, sea salt, and pepper. Blend until smooth and creamy.
8. 8
   Assemble and Serve: Plate the creamy cauliflower mash and top with crispy lechon kawali.
9. 9
   Garnish with sliced green onions and serve with a lemon wedge for a zesty touch.