Braised Pork Belly with Teriyaki Beer Sauce

One of our potlunch theme was ‘Pork Feast’, which was also a farewell potlunch for one of my colleague who absolutely loves pork. Well.. I’m sure most of us will. I do too, but I always end up cooking a pork dish that ended up too dry or tough.

I’ve tried the trick is using baking soda. Sure, it gives the kind of tenderness that you get at Chinese restaurant, but there’s also a very strong after taste from the baking soda which I dislike.So I’m most satisfied when I finally achieved a very tender pork even after being left in the fridge for 1-2 days and without the use of baking soda.

It is not difficult to make and the ingredients are easy, but you definitely need to make it over 2 days, to simmer and then cool the pork overnight in the fridge, in order to achieve the tenderness and allow the pork to absorb the flavor from the sauce.

The tender looking piece of pork belly..

To make this, I needed a whole slab of 2 kg pork belly, which I wouldn’t be able to find in most supermarkets. So in order to be able to get that big piece of meat, I finally step foot into our local wet market in the wee hours of the morning before the skies turn bright. But I must say that it was a very fruitful experience doing marketing in a wet market. The produce are all so fresh and appealing! So it definitely won’t be last time stepping into one!

Time to tuck in now!

Braised Pork Belly with Teriyaki Beer Sauce


2 kg pork belly

Ingredients for Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup Mirin
1/2 cup Sake
1/2 cup Sugar
1/4 cup diced yellow onions
5 thin slices ginger
2 medium garlic cloves

1. Combine all the ingredients for teriyaki sauce in a pot and simmer for 8 mins.  Strain and set aside.

2. Dry the pork belly and pan fry till brown all over.  More time should be spent frying the skin so that it blisters.  This part should take around 15 mins.

3. Next, place the pork belly into a pot of water with a handful of brown rice.  According to Japanese Chef Morimoto, this is an old grandma’s technique to remove porky odor.My lovely browned pork belly into a pot of water.

3. Simmer for 2 hours, remove pork and leave to cool. Wrap it in cling film and leave it in the fridge to cool overnight.

4. Once the pork is cold, cut it into cubes, about 5  cm by 5 cm.  Place in a pot with 1 cup of teriyaki sauce and one can of beer.  Simmer for 1 hour and 15 mins.  It is ready to be eaten but if you leave it overnight, the flavors will really infuse into the pork.Simmering the meat in the sauce.

5. The next day, slice the pork into thin 1 cm slices, place in a plate and steam to warm it up and serve!IMG_1520.JPG


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