Sweet and sticky, this melt in your mouth beer braised pork belly is simple to make and incredibly flavourful. Served it with potatoes, noodles or rice. East meets West comfort food right there!

Whenever I go to the market and pick up a pork belly, I often think it’s going to be turned into a simple bacon or some form of crackling something but this time was different. I was bored with the same old thing and decided to go a more saucy route so I opened my fridge and brainstormed.

There it was, staring me in the face – a can of dark beer. Today is going to be a good day.

 

Chinese Style Beer Braised Pork Belly

 

Is this super traditional? Nope – the traditional recipe doesn’t usually have garlic and onions and most definitely not beer but caramelized garlic and onions add another dimension of flavour which go fantastic with pork belly. When all is said and done, the final dish is flavourful and delish and that’s all that matters!

 

INGREDIENTS

Most ingredients should be available at your local grocery store.

The Chinese rice cooking wine and dark soy sauce might be slightly trickier to find but can be found at your local grocery store or online – here and here.

 

Chinese Style Beer Braised Pork Belly

 

Can you omit the dark soy sauce? Yes, but you won’t get that glossy dark colour.

 

For the beer, I used a dark beer. Stouts, porters or any dark beers will work. A dark beer has a more earthy deep flavour and has more flavour in general.

 

For the sugar I used Chinese yellow rock sugar because it gives the meat and sauce that glossy sheen. It cooks down almost syrupy which is one of the traits of a good braised pork belly. This can be substituted with regular sugar.

 

Disclaimer: As with most of my posts, I provide affiliate links to make items easier to find if you cannot purchase this locally. I would never recommend anything I don’t own myself or highly recommend, but I would prefer you buy your items locally to support your stores (and chances are they are cheaper locally!) 🙂

 

Chinese Style Beer Braised Pork Belly

 

PUTTING IT TOGETHER

Traditional vs. Non-Traditional

Remember I said this is not the traditional method of making this? This recipe is slightly simpler by omitting the blanching of the pork belly. Traditionally, we would blanch the pork belly to remove the impurities for a ‘cleaner’ looking dish however I found that omitting that step allowed for a better browning since it gave it more ‘bits’ to scrape off the pan right before braising. Flavour.

 

There’s nothing to this recipe! 🙂

  1. Slice up the ginger and roughly smash the garlic.
  2. Cut the pork belly into 2cm x 3cm chunks. Don’t cut them too thin or it will melt away and there won’t be much to eat!
  3. Brown the pork belly. Add in the onions, ginger and garlic to brown as well as this will give it even more flavour.
    Note: When you brown pork belly it splatters – a lot. I’m pretty sure I have splatters of grease on my ceiling – occupational hazard right? To alleviate this issue I had to literally hold up the lid like a shield against the pot and deflect the oil splatters away from me. If you foodies out there have a better method, give me a shout! 🙂
  4. Add all the braising liquids and spices into the pan.
    Chinese Style Beer Braised Pork Belly
  5. Braise for 45 minutes to an hour. A lot of fat will render out of the pork belly, skim off the fat before serving.
  6. Serve it up with white rice, plain noodles or roasted potatoes\mashed potatoes (Yep, potatoes! We liked it with fries!)

Chinese Style Beer Braised Pork Belly

Chinese Style Beer Braised Pork Belly

Saucy om nom nom!

5 from 3 votes
Print
Chinese Style Beer Braised Pork Belly
Prep Time
10 mins
Cook Time
45 mins
Total Time
50 mins
 

Sweet and sticky, this melt in your mouth beer braised pork belly is simple to make and incredibly flavourful.

Course: Main Course
Cuisine: American, Chinese
Servings: 4
Author: Pups with Chopsticks
Ingredients
  • 2 lbs Pork Belly
  • 3 cups Dark Beer (Stout/Porter/Dark) [1 tall boy can]
  • 3 tbsp Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Chinese Rice Cooking Wine
  • 1 Onion (sliced)
  • 4x4 cm Ginger (sliced)
  • 2 cloves Garlic
  • 1 tsp Five Spice Powder
  • 2 small Chinese Yellow Rock Sugar (or 2 1/2 tbsp of regular sugar)
Garnish/Toppings [Optional]
  • Green Onions (finely chopped)
  • Toasted Sesame Seeds
Instructions
  1. Slice the ginger and onions and roughly smash the garlic

  2. Cut the pork belly into 2cm x 3cm chunks. (Don't cut them up too thin else they will melt away into nothing!)

  3. In a skillet or heavy bottomed pot, set the heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot! Use a lid as a shield to deflect some of that hot oil away from you :))

  4. When you have browned the pork belly halfway through, add in the onions, garlic and ginger to brown them as well.

  5. Once all the pork belly has been browned, add in the five spice, beer, soy sauce, dark soy sauce, shaoxing cooking wine, sugar and set the stove to low heat to braise for 45 minutes to an hour.

  6. Serve with white rice, plain noodles or roasted potatoesmashed potatoes (we liked fries! :))

Recipe Notes
  • During the simmering process a lot of the fat will render out of the pork belly. Skim off the fat so there isn't a layer of grease before serving.
  • Pork belly splatters a lot during the browning process! Use a lid as a shield to deflect some of that hot oil away from you

 

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12 thoughts on “Chinese Style Beer Braised Pork Belly”

  1. This recipe sounds like it would be so flavorful with the ginger and garlic. Your pictures definitely make this look mouth watering!

    1. I’m starting to feel like ginger and garlic make everything amazing haha 🙂 Especially when it’s toasted.

    1. Would you believe we were fighting over the noodles after a while? The sauce is what makes the meal! 🙂

    1. Yes they do don’t they? <3 Love garlic and onions in everything especially when they have caramelized!

    1. Aye, with dark soy it is ever a necessity but it gives food a very nice colour. 🙂 and we eat with our eyes sometimes.

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