Transform the ordinary lechon kawali into a zesty and appetizing fried pork belly. A simple lechon kawali is boiled with salt and pepper only until tender then deep fried. But this recipe here is using beer, cinnamon, garlic and anise aside from the usual salt and pepper.
Elevate Your Cooking: Fried Pork Belly with Beer Recipe
Indulge in the rich, savory flavors of this Fried Pork Belly with Beer recipe. Transforming the classic lechon kawali into a delightful culinary adventure, this dish is sure to tantalize your taste buds. With a few simple ingredients and easy-to-follow steps, you can create a dish that is perfect for any occasion. Let’s dive into the details of this delectable recipe:
Boiling the Pork Belly
Start by preparing your pork belly. In a large pot over medium heat, combine the pork belly with beer, garlic, peppercorns, salt, star anise, and cinnamon sticks. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer until the pork is tender. This process infuses the pork belly with the aromatic flavors of the beer and spices, ensuring that each bite is bursting with flavor.
Evaporating the Liquid
Once the pork belly is tender, lower the heat and allow the liquid to evaporate. This step is crucial as it helps to intensify the flavors and creates a crispy exterior when the pork belly is fried. Keep an eye on the pot to prevent the pork belly from burning, stirring occasionally to ensure even cooking.
Freezing the Pork Belly
After the liquid has evaporated, remove the pork belly from the pot and allow it to cool completely. For best results, freeze the pork belly overnight before frying. This step helps to firm up the pork belly, making it easier to achieve a crispy texture when fried.
Frying the Pork Belly
When you’re ready to fry the pork belly, heat a large pot with 4 inches of hot cooking oil over medium-high heat. Carefully add the frozen pork belly to the hot oil, taking care not to overcrowd the pot. Fry the pork belly until it is golden brown and crispy, about 5-7 minutes per side.
Serving the Fried Pork Belly
Once the pork belly is fried to perfection, remove it from the oil and drain it on a paper towel-lined plate. Allow the pork belly to rest for 10 minutes before slicing it into 1/2 inch pieces or cutting it into cubes. Serve the fried pork belly hot, alongside your favorite dipping sauce or side dishes.
In conclusion, this Fried Pork Belly with Beer recipe is a delightful twist on a classic dish. By incorporating beer, garlic, and spices, you can elevate the flavors of the pork belly and create a dish that is sure to impress. Whether you’re cooking for a special occasion or simply looking to indulge in something delicious, this recipe is a must-try. So gather your ingredients and get cooking!
How to Cook Fried Pork Belly with Beer
- 1 1/2 kilo pork belly
- 6 bottles of Pale Pilsen beer 320ml
- 1 bulb garlic crushed
- 1 tablespoon black peppercorn
- 2 tablespoon rock salt
- 1 pc star anise
- 2 pcs cinnamon sticks 3 inches
- Vegetable oil for deep frying
How to cook Fried Pork Belly with Beer
- In a large pot over a medium heat, boil pork in beer, garlic, peppercorns, salt, star anise, and cinnamon sticks.
- When pork is tender, lower heat and let the liquid to evaporate. Remove pork from pot and cool completely. Freeze overnight until ready to fry.
- In a preheated large pot with 4 inches of hot cooking oil, deep fry frozen pork until golden brown and crispy.
- Drain and rest for 10 minutes. Slice into 1/2 inch pieces or cut into cubes. Serve hot.
Cooking Tips of Fried Pork Belly with Beer Recipe:
- Beer Selection: Opt for a flavorful beer, such as a malty amber ale or a rich stout, to infuse the pork belly with robust taste. The beer's depth and complexity will complement the pork's richness, elevating the dish to new heights of flavor.
- Crispy Texture: To achieve a perfectly crispy exterior, ensure the pork belly is thoroughly dried before frying. Pat the pork belly dry with paper towels and allow it to air dry in the refrigerator for at least an hour. This step removes excess moisture, allowing the pork belly to crisp up beautifully when fried.
- Resting Period: After frying, allow the pork belly to rest for at least 10 minutes before slicing or serving. This resting period allows the juices to redistribute, ensuring each bite is juicy and flavorful. Plus, it gives the pork belly time to cool slightly, making it easier to handle when slicing.