Main ingredients 🥩
pork bellybeer
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.
🙋 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
Ingredients needed 🛒4 servings
- whole pork belly (preferably with skin) 1kg
- beer 1L
Recipe 🍳
- Cut the whole pork belly in half to fit your pot size.
- Place the meat in a pot and add 1L of beer until the pork is fully submerged.
- Turn on the heat with the lid off. When the beer starts boiling vigorously and foaming up, reduce the heat and maintain a low simmer for about 5 minutes to allow the alcohol to evaporate.
- Once the foam settles and the alcohol has mostly evaporated, increase the heat back to high and boil for 20 minutes.
- Reduce the heat to medium-low and continue simmering for another 15 minutes.
- Turn off the heat, cover the pot, and let it rest for 10 minutes to further tenderize the meat.
- Remove the pork from the pot and slice it into bite-sized pieces. Serve immediately.
- Cut the pork belly and place it in a pot. Add 1L of beer.
- Cook uncovered, bring to a boil, then lower the heat when foam rises to evaporate the alcohol.
- Boil over high heat for 20 minutes, then medium-low for 15 minutes.
- Turn off the heat, cover, and let it steam for 10 minutes. Remove and slice.
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.
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