Simple Way to Prepare Perfect Crispy Pork Belly with Chilli Caramel

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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, crispy pork belly with chilli caramel. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

The ingredients needed to make Crispy Pork Belly with Chilli Caramel:
  1. Prepare MASTERSTOCK:
  2. Get 400 ml light soy
  3. Get 400 ml dark soy
  4. Take 500 ml chinese cooking wine
  5. Get 400 g brown sugar
  6. Make ready 6 garlic cloves, brused
  7. Get 4 cloves
  8. Make ready 6 star anise
  9. Take 3 cinnamon quils
  10. Get 1 tsp fennel seeds
  11. Prepare 3 L water
  12. Make ready 2 small knobs ginger, bruised
  13. Get 1/2 bunch spring onion
  14. Get 2 kg pork belly, skin and bones removed
  16. Make ready 50 g long red chilli, finely sliced
  17. Prepare 200 g coconut sugar
  18. Get 100 g palm sugar
  19. Make ready 125 ml water
  20. Take 1 tsp dried chilli flakes
  21. Get 1 tbs sea salt
  22. Take 2 tbs fish sauce
  23. Get 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.

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