Recipe: Perfect Crispy Pork Belly with Chilli Caramel

May 09, 2021 arghy yansyah 0 Comments

Crispy Pork Belly with Chilli Caramel.

Crispy Pork Belly with Chilli Caramel most diverse and own mind flavor that unique. Some kinds of Crispy Pork Belly with Chilli Caramel recipes are also sufficient simple to process and dont pick up long. Even though not everybody likes Crispy Pork Belly with Chilli Caramel food, nowadays few people are getting attached and like the sundry Crispy Pork Belly with Chilli Caramel foods available. This can be visible than the number of restaurants that provide Crispy Pork Belly with Chilli Caramel as one of the dishes. You can have Crispy Pork Belly with Chilli Caramel using 23 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Crispy Pork Belly with Chilli Caramel

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

Crispy Pork Belly with Chilli Caramel step by step

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..

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