Beer-Braised Pork Belly (Skillet)
Incredibly tasty, quick to make, and perfect for a snack platter! Skillet-braised pork belly in beer turns out soft and mouthwatering — great for a party spread. Serve it cold as an appetizer, or hot alongside any side dish for a main course.
Cooking method
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Step 1:
How do you make skillet pork belly in beer? Start by gathering your ingredients. Choose a piece of pork belly with plenty of meat — bone-in is fine too. Cut it into pieces sized to fit your skillet. Any beer works for braising, dark or light; I prefer a light lager, and that's what I use here.
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Step 2:
Heat a skillet until hot and add a little vegetable oil. Lay in the pork belly and sear it on all sides over high heat.
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Step 3:
The outside will turn fully golden. Those lightly browned sides seal in all the meaty juices.
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Step 4:
Stir the beer together with the soy sauce and spices. Add a little paprika and a pinch of sugar. Don't salt the beer — it will foam up and spill over.
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Step 5:
Pour the mixture over the pork belly in the skillet and season with salt. Bring to a boil, then cover and simmer over low heat for 40-50 minutes, turning each piece 2-3 times as it cooks.
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Step 6:
That's enough time for the pork belly to cook through. The pieces will shrink a little.
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Step 7:
Transfer the finished pork belly to a plate, cover with plastic wrap, and chill it in the refrigerator. Slice the cooled meat and serve it as part of a cold-cut platter. Enjoy!
- One thing to keep in mind: the wrong pan can ruin even a great recipe. For tips on picking the perfect pan for different dishes, check our dedicated guide.
- You can swap the pork for any other meat in this dish. Just remember the cooking time, flavor, and calorie count will change — beef, for instance, takes longer than pork, while chicken or turkey breast cook faster.
- Since everyone's preference for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, go easy — some (like chili pepper) are especially easy to overdo.
Caloric content of the products possible in the composition of the dish
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Paprika - 289 kcal/100g
- Pork brisket - 155 kcal/100g
