Asian-Style Crispy Beer Pork Belly
Translated from Spanish, the language of the reel.
Sew Dreams cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A delicious, tender and crispy pork belly, marinated in beer to tenderize the meat fibers and then slow-fried until perfectly golden brown.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Peanuts and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the pork belly in a container and cover it with beer. Let the meat soak so the beer enzymes can tenderize it.
Add the ginger, onion, and garlic to the marinated meat.
Stir in 1 tbsp of oyster sauce and the garlic salt and pepper powder for seasoning.
Add a tablespoon of peanut oil and distribute all ingredients evenly over the meat.
Add one tablespoon of cornstarch and mix well.
Let the mixture marinate in the refrigerator for 15 minutes.
Heat a pan and add the marinated pork belly.
Slow-fry the meat over low heat throughout the process to ensure it gets crispy without burning.
Continue frying until the pork belly is golden brown on all sides and has a crispy texture.
Notes
The use of beer is key to tenderizing the pork. Non-alcoholic beer can be used as a substitute if preferred.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1463
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 140 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
