It is possible to make lechon kawali, a Filipino pork belly dish, in a convection oven by first boiling the pork in salt water, then placing it in the oven at 475 degrees Fahrenheit for 20 to 25 minutes. Boiling the pork first guarantees it is thoroughly cooked.
Lechon kawali is traditionally deep fried, but you can achieve a similar effect using a convection oven or turbo broiler.
Use a piece of pork with the skin on in order to get the crispy outside for which that lechon kawali is known. Submerge the pork in very salty water. Add some garlic cloves and peppercorns to the water for taste if desired. Bring the water to a boil, then lower the heat, cover the pot, and simmer for an hour and a half to two hours and a half.
Carefully remove the pork once it's tender, taking care that it doesn't break apart. Transfer it to a roasting rack over an oven-safe dish. This dish catches the melted fat and keeps it from spilling in the oven. Roast the pork for 20 to 25 minutes, then allow it to rest for 10 minutes. Cut the lechon kawali into cubes, and serve it over rice.