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.
Soy & Beer Braised Pork Belly

Soy & Beer Braised Pork Belly

I crave this all the time. Make it. It’s worth it. Serves 2


  • 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


  1. Warm up pot – Dutch oven perfect for pork belly
  2. Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
  3. Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
  4. In a separate pan bottle of Asian beer
  5. Add pork belly to pan and add enough water so that pork belly is covered
  6. Let it boil, and then bring down to a simmer and cover it for about 2 hours
  7. Take out pork belly pieces and heat in another pan until sides are crisp
  8. Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro