Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, crispy pork belly with chilli caramel. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Crispy Pork Belly with Chilli Caramel is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Crispy Pork Belly with Chilli Caramel is something which I’ve loved my whole life. They’re nice and they look fantastic.
Crispy pork belly on a salad with a Chili Ginger Caramel Sauce! The name of this dish is Pad Kra Pao Moo Krob or in English Crispy Pork Belly With Chilli & Basil Not only will this impress your friends, you'll impress. Succulent pork belly with crispy crackling is such a treat!
To get started with this recipe, we have to 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:
- Prepare MASTERSTOCK:
- Get light soy
- Take dark soy
- Get chinese cooking wine
- Take brown sugar
- Make ready garlic cloves, brused
- Get cloves
- Make ready star anise
- Make ready cinnamon quils
- Take fennel seeds
- Make ready water
- Prepare small knobs ginger, bruised
- Make ready spring onion
- Get pork belly, skin and bones removed
- Prepare CHILLI CARAMEL:
- Make ready long red chilli, finely sliced
- Make ready coconut sugar
- Take palm sugar
- Take water
- Prepare dried chilli flakes
- Prepare sea salt
- Get fish sauce
- Make ready 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. Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust.
Instructions 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.
The best crackling in the world with juicy seasoned flesh, no one. The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I've made. I've been obsessed with making the perfect crispy pork belly. I've had some success (here and here), but one thing that really bothered me was having to score the skin. While the pork is roasting, make the pickled pears.
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