Recipe of Ultimate Crispy Pork Belly with Chilli Caramel

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crispy pork belly with chilli caramel. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Crispy Pork Belly with Chilli Caramel is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Crispy Pork Belly with Chilli Caramel is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook crispy pork belly with chilli caramel using 23 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Pork Belly with Chilli Caramel:

1. Take MASTERSTOCK:
2. Prepare 400 ml light soy
3. Take 400 ml dark soy
4. Make ready 500 ml chinese cooking wine
5. Prepare 400 g brown sugar
6. Prepare 6 garlic cloves, brused
7. Make ready 4 cloves
8. Prepare 6 star anise
9. Take 3 cinnamon quils
10. Get 1 tsp fennel seeds
11. Make ready 3 L water
12. Prepare 2 small knobs ginger, bruised
13. Prepare 1/2 bunch spring onion
14. Take 2 kg pork belly, skin and bones removed
15. Get 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. Prepare 1 tbs sea salt
22. Prepare 2 tbs fish sauce
23. Prepare 20 g ginger, finely julienned

Instructions 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.

So that’s going to wrap this up for this special food crispy pork belly with chilli caramel recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!