IH Smart Cooker

Braised Pork Belly with Beer

Recipes | Buffalo Cookware Malaysia
  • 800gm pork belly with skin
  • 500ml beer
  • 4 dried chili
  • 2 star anise
  • 2 dried bay leaves
  • 1 tbsp sezchuen peppercorn
  • 1 cinnamon stick
  • 1 tbsp oil
  • 10 slices of old ginger
  • 1 stick leek (sliced into small diagonal pieces)
  • 2 tbsp Shiao Hsing wine
  • Water
  • 2 tbsp soy sauce
  • 1 tbsp dark caramel sauce
  • 1 tbsp oyster sauce
  • 1 tsp salt
  • 30gm rock sugar


  1. Place pork belly skin side down on a cutting board. Cut pork belly into 2 inch thick portions without fully cutting through the skin so it remains as a long strip.
  2. In a pot, place pork belly and all the ingredients for boiling the pork belly. Add in some leeks. Ensure the water is enough to cover the pork belly. Boil for 5 minutes, drain and set aside.
  3. In a pan, add oil and fry the pork belly until lightly brown and set aside.
  4. Add oil into inner pot. Select “Claypot” function. Heat oil, add in leek, sliced ginger, dried chili, star anise, peppercorn and cinnamon and saute until fragrant.
  5. Mix all seasoning in a separate bowl and stir well. Pour in seasoning mixture and beer then place pork belly into inner pot and stir well. Close lid and cook until complete.
  6. From time to time, check if the sauce drys out. If it does, add in some water.