You’ve been cooking pork belly wrong your whole life—until now.
Start by adding 1 kilo of pork belly into a large saucepan with boiling water, cover, and let it cook for 7 minutes. Then, cut it in half. Drizzle a generous amount of olive oil, add the pork belly pieces, and fry until golden brown on all sides.
Once they’re perfectly crispy, season with 1 teaspoon of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of fine herbs, and 1 teaspoon of salt. Pour in 300 milliliters of beer and 50 milliliters of soy sauce. Cover the skillet and let it all simmer for 20 minutes.
Now, sprinkle 1 tablespoon of sugar and 1 teaspoon of sweet paprika over the top. Drizzle the meat with that rich sauce—just like this. Cover again and let it cook for another 5 minutes.
And there it is—the way pork belly was meant to be cooked.
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