Asian-Style Crispy Beer Pork Belly

Ingredients

• 500 g pork belly (cut into strips or pieces)
• 330 ml beer (enough to cover the meat)
• 1 tbsp ginger (fresh, sliced or minced)
• 0.25 cup onion (chopped)
• 3 garlic (minced cloves)
• 1 tbsp oyster sauce
• garlic salt and pepper (to taste, for seasoning)
• 1 tbsp peanut oil (plus extra as needed for frying)
• 1 tbsp cornstarch (maizena)

Steps

1. 1

   Place the pork belly in a container and cover it with beer. Let the meat soak so the beer enzymes can tenderize it.

2. 2

   Add the ginger, onion, and garlic to the marinated meat.

3. 3

   Stir in 1 tbsp of oyster sauce and the garlic salt and pepper powder for seasoning.

4. 4

   Add a tablespoon of peanut oil and distribute all ingredients evenly over the meat.

5. 5

   Add one tablespoon of cornstarch and mix well.

6. 6

   Let the mixture marinate in the refrigerator for 15 minutes.

7. 7

   Heat a pan and add the marinated pork belly.

8. 8

   Slow-fry the meat over low heat throughout the process to ensure it gets crispy without burning.

9. 9

   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 per serving

• main course
• pork
• crispy
• asian
• fried
• dinner