Crispy Pork Belly with Beer
Beer-Braised Pork Belly Fried to Golden Perfection
About This Recipe
This Crispy Pork Belly with Beer takes the classic lechon kawali to another level by braising the pork in beer with aromatic spices before frying. The beer tenderizes the meat while adding a subtle malty flavor, and the star anise and cinnamon create an intoxicating aroma reminiscent of Chinese char siu.
Popular in Filipino-Chinese restaurants and modern fusion kitchens, this dish combines the best of both worlds - tender, flavorful meat from the beer braise and impossibly crispy skin from the deep fry. Perfect as pulutan (beer food) or a special occasion main dish.
Ingredients
For Braising:
- 2 lbs pork belly (liempo), skin on
- 2 bottles beer (San Miguel Pale Pilsen or any lager)
- 2 cups water
- 1/4 cup soy sauce
- 1 head garlic, crushed
- 1 thumb-sized ginger, sliced
- 3-4 star anise
- 2 cinnamon sticks
- 3 bay leaves
- 1 tbsp whole peppercorns
- 2 tbsp brown sugar
- Salt to taste
- Oil for deep frying
Instructions
- 1
Braise in Beer
In a large pot, combine pork belly, beer, water, soy sauce, garlic, ginger, star anise, cinnamon, bay leaves, peppercorns, brown sugar, and salt. Bring to a boil, then reduce to low heat and simmer for 1.5 hours until pork is very tender.
- 2
Cool and Dry
Remove pork from braising liquid and let cool completely. Pat the skin very dry with paper towels - this is critical! For best results, refrigerate uncovered for 4 hours or overnight to dry the skin completely.
- 3
Score the Skin
Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin crisp up evenly and allows fat to render out.
- 4
Deep Fry Until Crispy
Heat oil in a deep wok to 350°F (175°C). Carefully lower the pork belly into the hot oil, skin side down. Fry for 15-20 minutes, turning occasionally, until skin is puffed and crackling crispy. The skin should be deep golden brown.
- 5
Rest and Serve
Drain on paper towels and rest for 5 minutes. Chop into bite-sized pieces. Serve hot with spiced vinegar or sweet chili sauce. The meat should be tender and aromatic, with glass-crisp skin.
Tips & Variations
Beer Choice Matters
Use a light lager like San Miguel. Dark beer works too but will give a stronger flavor. Save some beer to drink while cooking!
Save the Braising Liquid
Strain and reduce the beer broth to make an amazing sauce or use it as soup base.
Safety First
Cover the wok with a splatter screen when frying. The skin can pop and splatter hot oil.