Experience the rich, melt-in-your-mouth goodness of beer-braised pork belly, a dish that effortlessly combines bold flavors with a tender texture.
Perfect for a cozy dinner or an impressive centerpiece at your next gathering, this recipe captures the essence of comfort food with a gourmet twist.
Looking for more irresistible pork recipes? Try my Instant Pot Braised Pork Belly, Shanghai-Style or Instant Pot Taiwanese Braised Pork Rice Bowl for a variety of mouthwatering options.
Ingredients
- Pork belly
- Garlic
- Fresh ginger
- Light soy sauce
- Dark soy sauce: Enhances the color and richness of the braising liquid.
- Shaoxing wine: A fragrant Chinese rice wine, essential for authentic flavor. Substitute with dry sherry if needed.
- Rice vinegar: Provides balance by cutting through the richness of the pork belly.
- Beer: A mild lager or ale works best to tenderize the meat and add subtle malty flavors.
- Rock sugar
- White pepper powder: Adjust to taste for a gentle heat and aroma.
- Chinese five spice powder: Infuses the dish with a warm and complex flavor profile.
See the recipe card for quantities.
Instructions
- Prepare the Pork Belly:
- Rinse the pork belly and pat dry. Slice into 2-inch cubes for even cooking and presentation.
- Rinse the pork belly and pat dry. Slice into 2-inch cubes for even cooking and presentation.
- Sear the Pork Belly:
- Heat a pan over medium-high heat. Sear the pork belly cubes on all sides until golden brown. This step enhances flavor and locks in moisture. Keep the pork belly in the pan for the next step.
- Heat a pan over medium-high heat. Sear the pork belly cubes on all sides until golden brown. This step enhances flavor and locks in moisture. Keep the pork belly in the pan for the next step.
- Prepare the Aromatics:
- In the same pan, sauté sliced white onion, smashed garlic, and sliced ginger until fragrant and slightly softened.
- Prepare the Braising Liquid:
- Add light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, and water to the pan. Stir well. Add rock sugar, white pepper powder, and Chinese five spice powder.
- Add light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, and water to the pan. Stir well. Add rock sugar, white pepper powder, and Chinese five spice powder.
- Add the Beer:
- Pour in the beer and mix until fully incorporated. Bring the liquid to a gentle boil.
- Braise the Pork Belly:
- Lower the heat to a simmer and cover. Cook for 1 to 1.5 hours, stirring occasionally to ensure even cooking. The pork belly should be tender and infused with the braising liquid’s flavors.
- Reduce the Sauce:
- Remove the lid and simmer for another 10-20 minutes to allow the sauce to thicken. Sauce is ready when glossy. Adjust seasoning with salt or more soy sauce if necessary.
- Serve and Enjoy:
- Transfer the pork belly to a serving dish and drizzle with the rich, glossy sauce. Serve with steamed rice or noodles for a complete meal.
Variations
- Spicy Kick: Add 1-2 dried red chilies to the braising liquid for a hint of heat.
- Aromatic Twist: Include star anise and a cinnamon stick for additional warmth and complexity.
- Gluten-Free Option: Replace soy sauces with gluten-free tamari.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water or stock to loosen the sauce. Serve leftovers with rice or noodles.
FAQ
A mild lager or ale works best. Avoid overly bitter or dark beers, as they may overpower the dish.
Yes! Beer-braised pork belly tastes even better the next day as the flavors deepen over time. Simply reheat in a pot before serving, add a bit of liquid such as stock or water to break up the pork pieces.
Steamed rice, stir-fried vegetables, or plain buns are great accompaniments.
📖 Recipe
Chinese Beer Braised Pork Belly
Ingredients
- 3 lbs pork belly (sliced into 2 in cubes)
- 1 white onion (sliced)
- 4 cloves garlic (smashed)
- 1 inch fresh ginger (sliced)
- 4 tablespoon light soy sauce
- 3 tablespoon dark soy sauce
- 3 tablespoon Shaoxing wine
- 3 tablespoon rice vinegar
- 3 cups water
- 1½ cups beer
- 3 pieces rock sugar
- ¼ teaspoon white pepper powder
- 1 teaspoon Chinese five spice powder
- Scallions (optional)
Instructions
- Rinse and dry pork belly. Cut into 2-inch cubes.
- Sear pork belly in a hot pan until golden.
- Add in sliced onion, smashed garlic, and sliced ginger, and sauté until fragrant. Stir frequently so the garlic does not brown too quickly.
- Add the soy sauces, Shaoxing wine, rice vinegar, water, rock sugar, white pepper, and Chinese five spice powder into the same pot.
- Add beer and bring to a boil. Once boiling, lower heat to simmer and cover pot.
- Simmer covered for 1 to 1.5 hour(s). Check periodically and give the pot a stir to ensure nothing is sticking to the pot and that the liquid has not completely evaporated. When pork feel tender, remove the lid.
- Continue to simmer on low with pot uncovered for 10-20 minutes or until the sauce has thickened.
- Sprinkle chopped scallions as an optional topping.
- Serve with steamed rice.
Nora says
This was so good! Juicy and flavorful! We will make it again soon!
Nicole Kendrick says
Everything about this recipe is perfect. The pork is tender and the fat is so crispy. The flavors are fantastic, too!
Nisha says
This turned out great and we also added the spicy twist which elevated the flavors.
Swathi says
Chinese beer braised pork belly is delicious,pork belly is crispy and juicy inside.
Criss says
This Chinese beer-braised pork belly is rich, tender, and full of bold flavors. The beer adds a subtle depth, making it irresistible—I couldn’t stop going back for more!