Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, crispy pork belly with chilli caramel. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Crispy Pork Belly with Chilli Caramel is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Crispy Pork Belly with Chilli Caramel is something that I’ve loved my entire life.
To begin with this particular recipe, we must 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:
- Get MASTERSTOCK:
- Prepare 400 ml light soy
- Prepare 400 ml dark soy
- Get 500 ml chinese cooking wine
- Make ready 400 g brown sugar
- Take 6 garlic cloves, brused
- Get 4 cloves
- Take 6 star anise
- Make ready 3 cinnamon quils
- Make ready 1 tsp fennel seeds
- Take 3 L water
- Get 2 small knobs ginger, bruised
- Take 1/2 bunch spring onion
- Prepare 2 kg pork belly, skin and bones removed
- Take CHILLI CARAMEL:
- Prepare 50 g long red chilli, finely sliced
- Make ready 200 g coconut sugar
- Make ready 100 g palm sugar
- Make ready 125 ml water
- Make ready 1 tsp dried chilli flakes
- Get 1 tbs sea salt
- Prepare 2 tbs fish sauce
- Prepare 20 g ginger, finely julienned
Instructions to make Crispy Pork Belly with Chilli Caramel:
- Masterstock: Put everything except the pork belly into a large stockpot into which the belly will fit snugly.
- Bring to the simmer and add the belly. Use a plate to submerge the belly.
- 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.
- Sandwich between two trays, skin side down, with a heavy weight on top and leave in refrigerator overnight.
- Bring the stock back to a boil to sterilize. Cool and store. The stock can be reused by topping up extra seasoning and spice.
- The next day, trim the pork belly and cut into 2 1/2 cm cubes.
- 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.
- Bring all the ingredients to simmer in a pot. Simmer for 10 minutes and cool.
- To Finish: Fry the cubed pork belly in 180 C vegetable oil until golden brown.
- Transfer to a large mixing bowl.
- Warm up enough of the chilli caramel to coat pork belly. Toss the belly in a chilli caramel until well coated.
- Scatter over the coriander to garnish
- Serve with the Nam Pla Phrik on the side.
So that’s going to wrap it up with this exceptional food crispy pork belly with chilli caramel recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!