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How to Cook Fried Pork Belly with Beer

Fried Pork Belly with Beer is a succulent dish where pork belly is boiled in a flavorful beer broth, then deep-fried to crispy perfection, creating a mouthwatering blend of savory flavors and textures.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: fried liempo with beer, lechon kawali
Servings: 6 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 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

Instructions

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.

Video

Notes

Cooking Tips of Fried Pork Belly with Beer Recipe:

  1. 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.
  2. 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.
  3. 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.