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Pork brisket in beer in a pan

Cooking recipes / Top Picks / Pork in the pan

6 servings
1 hour

Pork belly - 700 gr, Beer - 400 ml, Soy sauce - 150 ml, Sugar - 0.5 tea liters, Vegetable oil - 20 gr, Salt - to taste, Dry spices - to taste, Paprika - to taste

How to make pork belly in beer in a pan? Prepare the necessary ingredients for this. Choose the pork belly with the most meat. You can even take it with edges. Cut the brisket into pieces that are more comfortable in size frying pans. Beer for extinguishing is suitable for any - dark or light. I taste light beer more - that's what I take.

Preheat the pan to hot and pour in some vegetable oil. Place the prepared brisket and fry it on all sides over high heat.

Outside, the brisket will completely change color. Lightly toasted sides will keep all the meat juices inside the piece.

Mix the beer with soy sauce and spices. Add some paprika and some sugar. Do not add salt to beer - it will begin to foam and pour out of the glass.

Pour the brisket into the pan with the resulting composition. Sprinkle with salt. Bring to the boil and simmer under the lid over a low heat for 40-50 minutes. During cooking, turn each piece 2-3 times.

This time will be enough for the brisket to get ready. The pieces will decrease slightly in size.

Place the finished brisket on a plate, cover with cling film and place in the fridge to cool. Chop the cooled brisket into pieces and serve as a meat cut. Nice treat!