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Mrs Woolly's General store is open seven days a week from 9am - 4:30pm over the winter.
Mrs Woolly's General store is open seven days a week from 9am - 4:30pm over the winter.
Beer Braised Pork Belly - Asian Style

Beer Braised Pork Belly - Asian Style

beer braised pork asian style recipe


Pork belly skin-on 1kg
Smashed garlic 1 tbsp
3 shallots
Beer of your own choice 330ml
10 dried Shiitake Mushrooms (optional)
Hot boiling water 500ml (For soaking shiitake mushrooms)
Eggs (optional)


Soy sauce 3 tbsp
Chinese five-spice powder 1 tsp
White pepper powder 1 tsp
Brown sugar 3 tbsp
Salt 1 tsp
Dark soy sauce (optional) 1 tsp
2 Star anise (optional)
3 Dried bay leaves (optional)


1. Soak shiitake mushrooms into hot boiled water for at least 30 mins till soft. Cut it into 0.5x0.5cm cubes. 
2. Cut the pork belly from top-down into 1x1x5cm chunks (It's easier to cut it while it's cold/frozen). Slice shallot. Smash the garlic.
3. Heat a frying pan, add 2 tbsp oil and deep-fry shallot on low-medium heat for 10 mins until brown. Put aside deep-fried shallot and separate the remaining oil.
4. Use the same frying pan to fry pork belly chucks on medium heat, let it sit until brown on all surfaces. Add sugar, stir-fry until sugar covers all pork slices and caramelize.
5. Add soy sauce from the edge of the frying pan, add five-spice powder, white pepper powder, and salt. Stir well. Turn off heat and put it aside.
6. Heat another pot with the oil separated from the shallot. Add smashed garlic, chopped shiitake mushrooms, star anise, and dried bay leaves. Stir-fry 1-2 mins until fragrant.
7. Add pork belly and shallot back into the pot. Mix well. 
8. Add the beer into the pot gradually. Bring to a boil for 5 mins. Add dark soy sauce.
9. Add water remained from soaking shiitake mushrooms (or just hot water) until all ingredients are covered with liquid. Cover with a lid and simmer with low heat for 45-60 mins.
10. Boil eggs for 10 mins. Remove the shell. Simmer the eggs into the braised pork belly for at least 15 mins before serving.

Serve with rice.

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