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

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We hope you got benefit from reading it, now let’s go back to crispy pork belly with chilli caramel recipe. To make crispy pork belly with chilli caramel you need 23 ingredients and 13 steps. Here is how you do that.

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

Cook and serve this for a special occasion dinner and wow your guests with melt-in-your-mouth succulent pork belly, crispy crackling and flavours to die for. At the tiny chance of any being left over, cut the pork into bite sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day - yum! Crispy Asian Pork Belly with Chilli Caramel Vinegar and Apple, Fennel Slaw This is a show stopper of a dinner. Pat the pork belly skin dry with paper towel and place on a rack inside a baking tray. Fold aluminum foil tightly around pork and green onions.

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