How to Cook Fried Pork Belly with Beer
Transform the ordinary lechon kawali into a zesty and appetizing fried pork belly.
Servings: 6 servings
- 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.