Crispy Pork Belly with Chilli Caramel
Crispy Pork Belly with Chilli Caramel

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, crispy pork belly with chilli caramel. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy Pork Belly with Chilli Caramel is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Crispy Pork Belly with Chilli Caramel is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have crispy pork belly with chilli caramel using 23 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Crispy Pork Belly with Chilli Caramel:
  1. Take MASTERSTOCK:
  2. Prepare 400 ml light soy
  3. Make ready 400 ml dark soy
  4. Take 500 ml chinese cooking wine
  5. Get 400 g brown sugar
  6. Prepare 6 garlic cloves, brused
  7. Prepare 4 cloves
  8. Prepare 6 star anise
  9. Make ready 3 cinnamon quils
  10. Prepare 1 tsp fennel seeds
  11. Prepare 3 L water
  12. Take 2 small knobs ginger, bruised
  13. Take 1/2 bunch spring onion
  14. Make ready 2 kg pork belly, skin and bones removed
  15. Prepare CHILLI CARAMEL:
  16. Take 50 g long red chilli, finely sliced
  17. Take 200 g coconut sugar
  18. Make ready 100 g palm sugar
  19. Make ready 125 ml water
  20. Make ready 1 tsp dried chilli flakes
  21. Take 1 tbs sea salt
  22. Get 2 tbs fish sauce
  23. Take 20 g ginger, finely julienned
Steps to make Crispy Pork Belly with Chilli Caramel:
  1. Masterstock: Put everything except the pork belly into a large stockpot into which the belly will fit snugly.
  2. Bring to the simmer and add the belly. Use a plate to submerge the belly.
  3. Simmer gently for 1 1/2 hours to 2 hours until tender. If the tip of the sharp knife goes through the meat easily. It is done. Let cool slightly. Carefully lift the belly out.
  4. Sandwich between two trays, skin side down, with a heavy weight on top and leave in refrigerator overnight.
  5. Bring the stock back to a boil to sterilize. Cool and store. The stock can be reused by topping up extra seasoning and spice.
  6. The next day, trim the pork belly and cut into 2 1/2 cm cubes.
  7. Chilli Caramel: Soak and sliced chilies in a container of warm water. The majority of seed will sink to the bottom. Discard the water and the seeds.
  8. Bring all the ingredients to simmer in a pot. Simmer for 10 minutes and cool.
  9. To Finish: Fry the cubed pork belly in 180 C vegetable oil until golden brown.
  10. Transfer to a large mixing bowl.
  11. Warm up enough of the chilli caramel to coat pork belly. Toss the belly in a chilli caramel until well coated.
  12. Scatter over the coriander to garnish
  13. Serve with the Nam Pla Phrik on the side.

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