Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, crispy pork belly with chilli caramel. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crispy Pork Belly with Chilli Caramel is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Crispy Pork Belly with Chilli Caramel is something which I have loved my whole life. They are fine and they look wonderful.
Crispy pork belly on a salad with a Chili Ginger Caramel Sauce! Donna Hay's pork belly rice bowl recipe is taken to the next level with a chilli caramel sauce. An easy dinner and a must for all pork belly fans.
To begin with this particular recipe, we must 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:
- Get MASTERSTOCK:
- Prepare 400 ml light soy
- Get 400 ml dark soy
- Get 500 ml chinese cooking wine
- Get 400 g brown sugar
- Make ready 6 garlic cloves, brused
- Make ready 4 cloves
- Prepare 6 star anise
- Prepare 3 cinnamon quils
- Get 1 tsp fennel seeds
- Make ready 3 L water
- Take 2 small knobs ginger, bruised
- Make ready 1/2 bunch spring onion
- Take 2 kg pork belly, skin and bones removed
- Prepare CHILLI CARAMEL:
- Get 50 g long red chilli, finely sliced
- Make ready 200 g coconut sugar
- Make ready 100 g palm sugar
- Prepare 125 ml water
- Make ready 1 tsp dried chilli flakes
- Get 1 tbs sea salt
- Make ready 2 tbs fish sauce
- Take 20 g ginger, finely julienned
The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I've made. I've been obsessed with making the perfect crispy pork belly. I've had some success (here and here), but one thing that really bothered me was having to score the skin. Drizzle with a small amount of peanut oil and sprinkle over the chilli.
Steps 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.
Place the pork belly pieces in a large bowl and gently toss with a few spoonfuls of the palm sugar caramel. Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust. The best crackling in the world with juicy seasoned flesh, no one. Succulent Pork Belly with a sweet & spicy Chilli Caramel Glaze!
So that’s going to wrap it up with this special food crispy pork belly with chilli caramel recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
