The Spanish Butcher’s Secret: Pork Belly That Melts Like Butter

Score the skin of the pork belly lightly with a sharp knife. Season generously with salt, black pepper, and Herbs de Provence.

Heat vegetable oil in a large pan over medium heat. Fry the pork belly, skin side down, until golden and crisp.

Remove the pork and set aside. In the same pan, sauté onions and sweet peppers until soft and caramelized.

Place the pork belly back into the pan, add the bottle of wheat beer, and bring to a simmer.

Cover and cook on low heat for about 1.5 to 2 hours, turning occasionally, until the meat is tender and juicy.

Remove the pork belly, let rest for a few minutes, then slice and serve with the onion and pepper mixture.

Serving and storage tips: