Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, crispy pork belly with chilli caramel. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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 every day. It is simple, it’s quick, it tastes delicious. Crispy Pork Belly with Chilli Caramel is something that I’ve loved my whole life. They are fine 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. Drizzle with a small amount of peanut oil and sprinkle over the chilli.
To get started with this recipe, we have to prepare a few components. You can cook crispy pork belly with chilli caramel using 23 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Pork Belly with Chilli Caramel:
- Prepare MASTERSTOCK:
- Prepare light soy
- Prepare dark soy
- Prepare chinese cooking wine
- Get brown sugar
- Take garlic cloves, brused
- Take cloves
- Take star anise
- Prepare cinnamon quils
- Prepare fennel seeds
- Take water
- Get small knobs ginger, bruised
- Take spring onion
- Prepare pork belly, skin and bones removed
- Make ready CHILLI CARAMEL:
- Take long red chilli, finely sliced
- Prepare coconut sugar
- Take palm sugar
- Get water
- Take dried chilli flakes
- Get sea salt
- Take fish sauce
- Prepare ginger, finely julienned
An easy dinner and a must for all pork belly fans. 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. A succulent pork belly with crispy crackling will satisfy your hungry guests but what you serve your pork with is just as important.
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.
As pork belly is rich in flavour it is important to pair it with something light and refreshing which is why crunchy apple and pear salads and Vietnamese salads are the traditional. 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’s going to wrap it up for this special food crispy pork belly with chilli caramel recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
