Beer Braised Pork Belly: Juicy & Tender
Economical Pork Shoulder Beer Boiled Slices
Enjoy this incredibly flavorful and tender pork belly, made with an economical cut of pork shoulder! We first pan-sear the pork shoulder to lock in its juices, creating a wonderfully moist texture. Then, we simmer it in beer, which effectively eliminates any gamey odors and enhances the savory, melt-in-your-mouth taste. This budget-friendly delicacy is perfect served with seasoned shrimp paste. A truly satisfying homemade treat!
Ingredients
- 1.3kg Pork Shoulder (washed thoroughly)
- 500ml Beer (1 can, to remove odor and add flavor)
- 1/2 Onion (roughly chopped for aroma)
- 1 stalk Green Onion (roughly chopped for aroma)
- 15 whole Garlic cloves
- 3 Bay leaves (excellent for removing odors)
- 1 Tbsp Doenjang (fermented soybean paste, to enhance savory flavor)
Cooking Instructions
Step 1
1. Gently rinse the pork shoulder under cold water. Pat it dry thoroughly with paper towels to remove excess blood. 2. Cut the pork shoulder into manageable pieces that will fit comfortably in your pot.
Step 2
Heat a pan over medium-high heat. Place the prepared pork shoulder in the hot pan and sear both sides until nicely browned. This initial searing helps to seal in the juices, ensuring a moist result.
Step 3
Continue searing the sides of the pork shoulder as well, ensuring all surfaces are lightly browned. This step further locks in the flavor and moisture.
Step 4
1. Prepare the aromatics that will be simmered with the pork. 2. Roughly chop the green onion into 4-5cm pieces. Slice the onion into large wedges. These large cuts will release their flavors gradually into the broth.
Step 5
Transfer the seared pork shoulder to a pot. Arrange the chopped onion, green onion, whole garlic cloves, and bay leaves over the pork.
Step 6
Spread 1 tablespoon of doenjang evenly over the surface of the pork. Doenjang is excellent for neutralizing any unwanted odors and adds a pleasant depth of flavor.
Step 7
1. Pour in the 500ml can of beer. The beer should largely cover the ingredients. 2. Bring the pot to a boil over high heat with the lid off for 10 minutes. This helps to evaporate the alcohol and further remove any gamey smells.
Step 8
After boiling uncovered for 10 minutes, reduce the heat to medium, cover the pot with a lid, and simmer for 25 minutes. This slow simmering will make the pork incredibly tender.
Step 9
Once the simmering time is complete, turn off the heat and let the pork rest in the pot, covered, for 10 minutes. This resting period allows the juices to redistribute, resulting in a more succulent texture.
Step 10
Remove the pork from the pot and let it cool slightly. While it’s still warm but not hot, slice it into your desired serving pieces. Slicing while slightly warm makes for cleaner cuts.
Step 11
Arrange the sliced pork belly on a serving plate. Garnish with seasoned shrimp paste and fresh garlic slices to complete this delicious meal. (Refer to recipe @7026003 for the seasoned shrimp paste!)
