Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, crispy pork belly with chilli caramel. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Succulent Pork Belly with a sweet & spicy Chilli Caramel Glaze! Has your weekend ever looked so good? Crispy pork belly on a salad with a Chili Ginger Caramel Sauce!
Crispy Pork Belly with Chilli Caramel is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Crispy Pork Belly with Chilli Caramel is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take MASTERSTOCK:
- Make ready 400 ml light soy
- Get 400 ml dark soy
- Get 500 ml chinese cooking wine
- Prepare 400 g brown sugar
- Make ready 6 garlic cloves, brused
- Get 4 cloves
- Prepare 6 star anise
- Make ready 3 cinnamon quils
- Make ready 1 tsp fennel seeds
- Make ready 3 L water
- Prepare 2 small knobs ginger, bruised
- Prepare 1/2 bunch spring onion
- Prepare 2 kg pork belly, skin and bones removed
- Take CHILLI CARAMEL:
- Prepare 50 g long red chilli, finely sliced
- Get 200 g coconut sugar
- Get 100 g palm sugar
- Make ready 125 ml water
- Prepare 1 tsp dried chilli flakes
- Prepare 1 tbs sea salt
- Prepare 2 tbs fish sauce
- Get 20 g ginger, finely julienned
Remove from the heat, carefully add the fish sauce and water and stir to combine. Return to medium heat, add the ginger, garlic and chilli and bring to a. Succulent pork belly with crispy crackling is such a treat! This is a real wow dish - perfect for entertaining.
Steps 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.
Serve with rice and bok choy or brocolli. 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. See how to make easy, crispy pork belly at home. Watch Chef John turn just a few simple ingredients into a crispy delight. Paired with celery root puree Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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 confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
