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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Soy & Beer Braised Pork Belly
...in your mind.
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Soy & Beer Braised Pork Belly
I crave this all the time. Make it. It’s worth it. Serves 2
Ingredients
pork belly (got mine from
COOK PIGS RANCH
)
2 tablespoons olive oil
1/4 cup of Soy sauce
1 bottle asian beer
2 tablespoons 5 spice powder
2 smashed garlic cloves
2" block fresh ginger, peeled, cut into coins
2 tablespoons Japanese (Kewpie) mayo
handful Chinese parsley, aka cilantro, chopped
Directions
Warm up pot – Dutch oven perfect for pork belly
Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
In a separate pan bottle of Asian beer
Add pork belly to pan and add enough water so that pork belly is covered
Let it boil, and then bring down to a simmer and cover it for about 2 hours
Take out pork belly pieces and heat in another pan until sides are crisp
Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro