Recipe: Tasty Crispy Pork Belly with Chilli Caramel

Crispy Pork Belly with Chilli Caramel. Succulent Pork Belly with a sweet & spicy Chilli Caramel Glaze! Has your weekend ever looked so good? Donna Hay's pork belly rice bowl recipe is taken to the next level with a chilli caramel sauce. 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. 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. You can cook Crispy Pork Belly with Chilli Caramel using 23 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Crispy Pork Belly with Chilli Caramel

1. It's of MASTERSTOCK:.
2. It's 400 ml of light soy.
3. You need 400 ml of dark soy.
4. You need 500 ml of chinese cooking wine.
5. Prepare 400 g of brown sugar.
6. Prepare 6 of garlic cloves, brused.
7. Prepare 4 of cloves.
8. Prepare 6 of star anise.
9. It's 3 of cinnamon quils.
10. You need 1 tsp of fennel seeds.
11. It's 3 L of water.
12. It's 2 of small knobs ginger, bruised.
13. You need 1/2 bunch of spring onion.
14. You need 2 kg of pork belly, skin and bones removed.
15. Prepare of CHILLI CARAMEL:.
16. You need 50 g of long red chilli, finely sliced.
17. Prepare 200 g of coconut sugar.
18. You need 100 g of palm sugar.
19. It's 125 ml of water.
20. Prepare 1 tsp of dried chilli flakes.
21. It's 1 tbs of sea salt.
22. You need 2 tbs of fish sauce.
23. You need 20 g of ginger, finely julienned.

The best crackling in the world with juicy seasoned flesh, no one. Put the pork belly in the tin skin-side down, drizzle with a little more oil and season with salt and pepper. Serve with steamed rice, a steamed Asian green vegetable and some freshly chopped red chilli. See how to make easy, crispy pork belly at home.

Crispy Pork Belly with Chilli Caramel instructions

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..

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. Drizzle with a small amount of peanut oil and sprinkle over the chilli. Place the pork belly pieces in a large bowl and gently toss with a few spoonfuls of the palm sugar caramel. Succulent pork belly with crispy crackling is such a treat!