Pork Belly in Beer (Skillet Recipe)
Very tasty, quick to prepare, perfect for any appetizer! Pork belly in beer (skillet) is tender and appetizing meat, great for festive slicing. Served cold, it makes an ideal appetizer; served hot, it’s perfect with any side as a main dish.
Updated : 17 September, 2025
Easy
About 20 min.
Ingredients
700 grams
Pork breast
400 milliliters
Beer
150 milliliters
Soy sauce
0.5 teaspoon
Sugar
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Paprika
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose pork belly with plenty of meat. You can even use pieces with ribs. Cut the belly into pieces to fit your skillet. For braising, use any beer - dark or light. I prefer light beer.
Step 2
Heat the skillet until hot and pour in a little vegetable oil. Place the pork belly pieces and sear them on all sides over high heat.
Step 3
The outside of the belly will change color completely. Slight browning helps keep the juices inside.
Step 4
Mix beer with soy sauce and spices. Add some paprika and a little sugar. Do not add salt directly to the beer - it will foam and spill over.
Step 5
Pour this mixture over the pork belly in the skillet. Sprinkle with salt. Bring to a boil, cover with a lid, and simmer over low heat for 40-50 minutes. Turn each piece 2-3 times during cooking.
Step 6
This time is enough for the pork to cook through. The pieces will shrink slightly.
Step 7
Transfer the finished pork belly to a plate, cover with plastic wrap, and refrigerate until cooled. Slice the cooled belly and serve as cold cuts. Enjoy!