Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special 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 favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Crispy Pork Belly with Chilli Caramel is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready MASTERSTOCK:
- Get 400 ml light soy
- Make ready 400 ml dark soy
- Get 500 ml chinese cooking wine
- Make ready 400 g brown sugar
- Take 6 garlic cloves, brused
- Take 4 cloves
- Get 6 star anise
- Take 3 cinnamon quils
- Get 1 tsp fennel seeds
- Make ready 3 L water
- Get 2 small knobs ginger, bruised
- Prepare 1/2 bunch spring onion
- Prepare 2 kg pork belly, skin and bones removed
- Get CHILLI CARAMEL:
- Make ready 50 g long red chilli, finely sliced
- Get 200 g coconut sugar
- Prepare 100 g palm sugar
- Take 125 ml water
- Prepare 1 tsp dried chilli flakes
- Take 1 tbs sea salt
- Take 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 is going to wrap this up with this exceptional food crispy pork belly with chilli caramel recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
