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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, crispy pork belly with chilli caramel. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crispy Pork Belly with Chilli Caramel is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Crispy Pork Belly with Chilli Caramel is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular 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 that.

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

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’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!