Beer Braised Pork Belly Recipe

Slow Cooker Beer Braised Pork Belly

Most of the Chinese style braised pork belly recipe requiring Chinese cooking wine. But I only have beer in my house at the moment. So I decided to make this Beer Braised Pork Belly. It is so delicious and tender. I even use the leftover sauce as a noodle soup base the next day. Just skim off the fat after refrigerated and add a bit water to boil. And you will have a yummy noodle soup base. No seasoning needed.

Ingredients:

500g pork belly
10g ginger, sliced
1 tbsp vegetable oil
500ml beer
2 tbsp soy sauce
2 tbsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp sugar

Let’s see how to make a Beer Braised Pork Belly Recipe

Directions:

1. Bring a pot of water to boil. Add 5g ginger and pork belly. Blanch for 5 minute to get rid of the impurities.
2. Take the pork belly out and rinse under cold water. Drain and cut into bite size pieces. Reserve.
3. Heat vegetable oil in a pan. Add pork belly and fry until starting to brown on all side.
4. Since the pork belly will release oil, you can ladle some of the oil out if there’s too much in the wok.
5. Add 5g ginger and sauté until fragrant.
6. Add soy sauce, dark soy sauce and oyster sauce. Stir fry until even.
7. Add beer and simmer with the lid on.
8. When beer comes to boil, put the pork belly, ginger and all the liquid into a slow cooker. Add sugar and stir. Cook in high for 4-5 hours.

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