Crispy Pork Belly with Beer
Beer-Braised Pork Belly with Crackling Skin
About This Recipe
Crispy Pork Belly with Beer combines the best of both worlds - tender, beer-braised meat with incredibly crispy skin. The beer adds a subtle malty sweetness and helps tenderize the pork belly during the long braising process. The final roasting step creates that addictive crackling skin that shatters with each bite.
This recipe is perfect for celebrations, beer-pairing dinners, or when you want to impress. The combination of beer, aromatics, and slow cooking creates layers of flavor that make this pork belly unforgettable. Serve it as a main dish or slice it thin for pulutan (beer food) - either way, it's guaranteed to be a hit.
Ingredients
- 2 lbs pork belly, skin-on
- 2 bottles (660ml) beer (San Miguel or Pale Pilsen)
- 1 head garlic, crushed
- 1 large onion, sliced
- 3 bay leaves
- 1 tbsp whole black peppercorns
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 cups water
- 2 tbsp rock salt (for crispy skin)
- 2 tbsp white vinegar
- 1 tsp five-spice powder (optional)
- Salt to taste
Instructions
- 1
Prepare Pork Belly
Score the pork skin in a crosshatch pattern, cutting through skin but not into meat. Rub all sides with salt, pepper, and five-spice powder if using.
- 2
Braise in Beer
In a large pot, combine beer, water, soy sauce, garlic, onion, bay leaves, peppercorns, and brown sugar. Add pork belly skin-side up. Bring to boil, then simmer covered for 1.5 hours until tender.
- 3
Dry the Skin
Remove pork from braising liquid. Pat skin completely dry with paper towels. Rub skin with vinegar, then coat generously with rock salt. Air-dry in fridge uncovered for 2-4 hours or overnight.
- 4
Roast for Crackling
Preheat oven to 425°F (220°C). Brush off excess salt. Roast pork belly skin-side up for 30-40 minutes until skin puffs and becomes golden and crispy. Watch carefully to avoid burning.
- 5
Rest and Serve
Let rest for 10 minutes. Slice into portions. Serve with rice and spiced vinegar dipping sauce, or enjoy as pulutan with cold beer.
Tips & Variations
Dry is Crispy
The skin must be completely dry before roasting. Pat dry thoroughly and air-dry in the fridge for best crackling.
Beer Choice
Use a Filipino lager like San Miguel for authentic flavor, but any light beer works.
Torch Method
For extra crispy spots, finish with a kitchen torch after roasting.