Savory & Rich Soy-Braised Pork Belly (Samgyeopsal)
Easy & Flavorful Soy-Braised Pork Belly Recipe with Beer
Discover how to make a delicious, tender, and savory soy-braised pork belly (Samgyeopsal) right at home. This recipe uses leftover beer to tenderize the meat and eliminate any gamey odors, while soy sauce adds a rich, savory depth. It’s perfect as a main dish, a side for rice, or even as a delightful accompaniment to your favorite drinks!
Main Ingredients- Pork belly for boiling, 1 slab (approx. 600g-800g)
- Dried ginger, 1 handful (or 3-4 slices fresh ginger)
- Bay leaves, 2 leaves
- Beer, 1/2 bottle (approx. 250ml)
Seasoning- Soy sauce, 200ml
- Soy sauce, 200ml
Cooking Instructions
Step 1
Pour about half a bottle of leftover beer (approximately 250ml) into a wide pot. Using beer helps to effectively remove any porky smell and results in a tender texture. (This is roughly half of a standard 500ml beer can.)
Step 2
Place the whole slab of pork belly intended for boiling into the pot with the beer. You can add water or other broth if needed to ensure the pork is submerged, but beer alone is sufficient for a delicious result.
Step 3
Now, let’s add the ingredients that will enhance the pork’s flavor. Add 200ml of soy sauce (about 1 standard Korean cup), 2 bay leaves, and a handful of dried ginger (or 3-4 slices of fresh ginger) to the pot. These aromatics will help neutralize any gamey odors and impart a deeper flavor to the pork.
Step 4
Initially, let the mixture simmer uncovered for about 10-15 minutes to allow the alcohol from the beer to evaporate, leaving behind its rich flavor. Afterward, cover the pot, reduce the heat to medium-low, and braise for 30-40 minutes until the pork is cooked through. During the cooking process, turn the pork belly over once or twice every 10-15 minutes. This ensures that the soy sauce flavor is evenly distributed throughout the meat, making it more delicious.
Step 5
To check if the pork belly is cooked, insert a skewer or fork into it; if no pink liquid comes out, it’s ready. Carefully remove the cooked pork belly from the pot. Let it cool slightly before slicing it into bite-sized pieces (about 1cm thick). Your tender and moist soy-braised pork belly is now ready! Enjoy it with ssamjang, garlic, and chili peppers for a traditional Korean wrap, or serve it alongside kimchi for a satisfying meal.
