Braised Pork Belly with Edamame
Tender pork belly braised in a savory soy sauce with beer, garlic, and chili, then tossed with edamame and peanuts for a hearty, flavorful weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 650
- Protein
- 25g
Ingredients
- 1.5 lb pork belly
- 1 cup edamame (shelled)
- ¼ cup soy sauce
- 1 cup beer
- 4 cloves garlic cloves
- 2 whole red chili peppers
- ¼ cup peanuts
- 1 tbsp vegetable oil
Instructions
- 1
Cut the 1.5 lb pork belly into 1-inch cubes. Pat dry with paper towels.
- 2
Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add pork in a single layer and sear until browned on all sides, about 8 minutes. Work in batches if needed to avoid crowding.
- 3
Add 4 smashed garlic cloves and 2 whole red chilies. Cook until fragrant, about 1 minute.
- 4
Pour in 1 cup beer and 1/4 cup soy sauce. Scrape up any browned bits from the bottom. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer until pork is tender, about 30 minutes. The meat should be fork-tender.
- 6
Stir in 1 cup shelled edamame and 1/4 cup peanuts. Cook uncovered until edamame is tender and sauce thickens slightly, about 5 minutes.
- 7
Serve hot over rice if desired.
Tools you’ll need
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
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