Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, crispy pork belly with chilli caramel. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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!
Crispy Pork Belly with Chilli Caramel is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Crispy Pork Belly with Chilli Caramel is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook 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:
- Make ready MASTERSTOCK:
- Take light soy
- Make ready dark soy
- Get chinese cooking wine
- Make ready brown sugar
- Prepare garlic cloves, brused
- Prepare cloves
- Prepare star anise
- Get cinnamon quils
- Make ready fennel seeds
- Take water
- Take small knobs ginger, bruised
- Prepare spring onion
- Make ready pork belly, skin and bones removed
- Take CHILLI CARAMEL:
- Take long red chilli, finely sliced
- Take coconut sugar
- Get palm sugar
- Get water
- Take dried chilli flakes
- Get sea salt
- Prepare fish sauce
- Prepare 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.
So that is going to wrap it up with this exceptional food crispy pork belly with chilli caramel recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
