Lim Sung-geun's Beer Braised Pork Belly
A super simple stew made with just pork belly and beer—no water or green onions, no garlic—perfectly eliminating the gamey smell while yielding tender, juicy results.
Ingredients needed 4 servings
Recipe
Cooking tips
- You can use fresh, unchilled pork belly directly without draining off blood or excess liquid.
- The foam from the beer tends to overflow easily, so always cook with the lid off and pay close attention to heat control when foam appears.
- Letting the pork rest in the hot broth for 10 minutes after turning off the heat ensures it stays moist and tender instead of dry and tough.
Recommended for
- Those who want to make delicious stew with minimal prep work.
- Those looking to use up leftover beer to create a clean-tasting, flavorful meat dish.
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