Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, crispy pork belly with chilli caramel. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Crispy Pork Belly with Chilli Caramel is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Crispy Pork Belly with Chilli Caramel is something that I have loved my entire life.
To begin with this particular 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 it.
The ingredients needed to make Crispy Pork Belly with Chilli Caramel:
- Get MASTERSTOCK:
- Make ready 400 ml light soy
- Make ready 400 ml dark soy
- Make ready 500 ml chinese cooking wine
- Get 400 g brown sugar
- Prepare 6 garlic cloves, brused
- Prepare 4 cloves
- Prepare 6 star anise
- Take 3 cinnamon quils
- Take 1 tsp fennel seeds
- Prepare 3 L water
- Make ready 2 small knobs ginger, bruised
- Make ready 1/2 bunch spring onion
- Take 2 kg pork belly, skin and bones removed
- Take CHILLI CARAMEL:
- Get 50 g long red chilli, finely sliced
- Get 200 g coconut sugar
- Prepare 100 g palm sugar
- Prepare 125 ml water
- Take 1 tsp dried chilli flakes
- Prepare 1 tbs sea salt
- Make ready 2 tbs fish sauce
- Get 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.
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.
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 is going to wrap it up with this exceptional food crispy pork belly with chilli caramel recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
