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The oven method is one of the most optimal ways to maintain the crispiness of the skin and the tenderness of the meat without making it rubbery or drying it out.

How to reheat Pork Belly or Pork Crackling

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Pin Recipe
There are tricks on how to reheat pork belly. Leftover lechon kawali can be boring. It can even be either tough or soggy. If you reheat it right, you can enjoy it again. 

Equipments:

  • Oven
  • Air Fryer
  • Microwave
  • Toaster oven

Ingredients:

  • leftover pork belly

Instructions:

Using Oven Method:

    Step 1:

    • Remove the pork from the fridge and let it sit outside to reach room temperature for about 20 minutes more or less.
    • Place the pork belly or lechon kawali skin side up in the center between two layers of aluminum foil.

    Step 2:

    • *This is optional >> Pour in ¼ cup of apple juice (or wine, stock, or water around the side of pork belly EXCEPT the skin before sealing the foil).  {Or you can also lather or rub the pork meat (not the skin) with sauce before securing it with foil}.
    • Dab skin with paper towels. Brush skin with vinegar (this helps conduct heat evenly). Trust me, dry skin = crisp crackling.
    • Wrap the pork, careful not to puncture the foil. 

    Step 3:

    • Preheat oven to 350° Fahrenheit.
    • Place the pork belly or lechon kawali foil package on a baking tray. 
    • Place the tray on the middle shelf of the oven. 
    • Heat the pork for about 7 to 10 minutes, depending on how big the leftover is. 
    • Tap the pork gently with a spoon or knife to test if the skin crackles. If you hear crackling, it is a success.

    Step 4:

    • Unwrap the lechon kawali and place it back on the baking tray skin side up. Be sure to keep an eye on it for about 5 minutes. Set the oven to broil or grill.
    • The pork belly starts to caramelize, be crispy, and dehydrate during this time. If you cooked the lechon kawali in a slow cooker or sous vide, you would aim to keep the meat moist as well. Just let it broil for half the time.

    Notes:

    Best tips for cooking pork belly or lechon kawali

    tip 1 boil the pork

    Boiling the pork belly will help render out some of the fat. This will help add more crispiness during frying. Some recommend boiling in seasoned water containing peppercorns, soy sauce, garlic, and bay leaves. 

    tip 2 puncture holes in the skin.

    The crispy bubbles on the pork are from the holes on the skin. You will need a fork, meat tenderizer, tip of the knife, or barbecue sticks to puncture the skin. Make sure not to puncture the meat. The oil will seep into the meat and harden it if this happens. 

    tip 3 sprinkle salt and store in the fridge

    Make sure to get a good handful of high-quality salt and massage it into the pork skin. Leave the pork in the fridge uncovered overnight. You can choose to hang pork belly strips in front of a fan overnight, uncovered. This will dry out the pork more. 

    tip 4 prepare for frying.

    A clean kitchen towel or disposable paper towels can do the job. You can rub down the pork after drying it overnight. This will remove the excess salt and moisture, ensuring the complete dryness of the pork slab. 

    Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

    Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
    Course: Main Course
    Cuisine: Asian
    Keywords: how to reheat lechon kawali, How to reheat pork belly, how to reheat pork crackling