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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, crispy pork belly with chilli caramel. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Crispy Pork Belly with Chilli Caramel is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Crispy Pork Belly with Chilli Caramel is something which I’ve loved my whole life.

Crispy pork belly on a salad with a Chili Ginger Caramel Sauce! For the fennel and chilli rub. Rub the rest over the skin of the pork belly and allow the flavours to develop for a few hours or even overnight.

To get started with this particular recipe, we must first prepare a few ingredients. You can have crispy pork belly with chilli caramel using 23 ingredients and 13 steps. Here is how you can achieve it.

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

I've had some success (here and here), but one thing that really bothered me was having to score the skin. Red Spice Road's signature pork belly dish, with apple slaw, chilli caramel and black vinegar. Fresh coriander leaves, thinly sliced green spring onions and long red chilli, to garnish. Drizzle with a small amount of peanut oil and sprinkle over the chilli.

Instructions 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.

Place the pork belly pieces in a large bowl and gently toss with a few spoonfuls of the palm sugar caramel. Crispy pork belly with caramel sauce and bok choy - License high-quality food images for your projects - Rights managed and royalty free Bourbon-glazed pork belly chunks. Put the pork in a colander and pour boiling water over the skin (the skin will tighten up). Crisp Pork Belly with Caramel Vinegar. Crispy Bhindi (Lady's A sheet of pork-belly with the meat layers removed but a layer of fat still attached to the skin.

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