Lechon Macua Recipe

Is your Lechon Macua skin always chewy? This version will teach you the Simpol way to achieve golden, ultra-crispy skin—just like chicharon! By using your home air fryer, you can enjoy the same rich flavors of Lechon Macua with less mess and oil. Perfect for weekend feasts or special family dinners.

Ingredients

Set A: For Boiling the Pork

• 1 to 1.2 kilos pork belly

• 8–10 cups water

• 2 tablespoons salt

• 5 pieces bay leaf

• 1 tablespoon whole peppercorns

Set B: For Seasoning and Crisping

• 1 tsp salt

• 1 sachet, Maggi Magic Sarap

• ¼ teaspoon baking soda

• 1 teaspoon five spice powder

Set C: For the Sauce

• ¼ cup ginger, grated

• ½ cup leeks, chopped

• 4 cloves garlic,  minced

• 1 cup canola or vegetable oil

• 2 tablespoons fish sauce

• 1 tablespoon sesame oil

• 1 sachet seasoning granules (optional)

Instructions

1. Boil the Pork (Set A):
   In a large pot, combine pork belly, water, salt, bay leaf, and peppercorns. Bring to a boil, then simmer for 45 minutes to 1 hour or until the pork is tender but not falling apart. Remove from water and let it cool down. Pat dry.

2. Poke, Season and Dry (Set B):
   Once the pork has cooled, use a fork to poke the skin all over to help it crisp. Then rub the pork belly with 2 to 3 teaspoons salt, baking soda, and five spice powder. Let it air-dry in the refrigerator overnight or for at least a few hours, skin side up.

3. Air Fry:
   Preheat your air fryer to 160°C (320°F). Air fry the pork belly skin side up for 15 to 20 minutes or until the skin is dry and golden. Then increase the temperature to 200°C (390°F) and continue air frying for another 8 to 10 minutes or until the skin is crispy and puffed. Adjust timing based on your air fryer model and pork thickness.

4. Prepare the Sauce (Set C):
   In a small pan, heat oil and sauté ginger, leeks, and garlic until fragrant. Add fish sauce, sesame oil, and seasoning granules if using. Simmer for 2–3 minutes. Serve on the side or drizzle over sliced pork.

Simpol Cooking Notes

• Allow the pork to cool before poking to avoid burning yourself and to help with even seasoning.

• Pat the pork skin dry thoroughly before air frying to ensure a crackling result.

• Poking holes helps the fat render and encourages puffing.

• Baking soda helps draw out moisture and improves crispiness.

• Save the boiling broth to use as a base for soups or other dishes.

• The aromatic sauce adds a savory and slightly sweet touch that enhances the crispy pork flavor.

• Seasoning granules in the sauce can add extra umami—adjust to taste.