I, too, am reluctant to throw out any sort of flavored broth without doing something with it. I have concocted a few different recipes and have found the important thing is to let the broth cool thoroughly - even in the refrigerator - to allow the fat to congeal on the surface. Then I skim the excess fat off, leaving just the broth. For my last recipe, I added baby golden potatoes sliced in half (to better absorb the flavor of the broth) along with commercially-prepared sausage balls and a can of black beans. Perfect for an evening meal on a cold winter evening.

I will admit I am addicted to anything smoked: veggies, cheese, fish, shellfish, various meats. Cheese requires cold-smoking to keep it from melting, but that method can be a bit dicey with any kind of meat. To be safe, I only cold-smoke foods when the ambient temperature is 40 degrees F or below, sort of like smoking inside a refrigerator.

Using the method described above, my lechon kawali had a wonderfully subtle smokehouse flavor, perfect for this cut of meat.

For my latest adventure, I introduced into the initial boil some jalapeno peppers I had smoked to make them into chipotle peppers. Then, I cold-smoked the whole slab of pork belly using hickory hardwood pellets for 8 hours. The idea was to impart a smokehouse flavor to the meat. So far, so good.

I am now ready for the final step. After cutting the slab into chunks, I will deep-fry the chipotle-infused and smoked chunks according to your original recipe. I will let you know how it turns out!

You can try this recipe https://www.kawalingpinoy.com/slow-cooker-lechon/

Yes, you can use the turbo broiler or airfryer. I have the recipe coming up soon!