Crispy Pork Belly with Chilli Caramel. Crispy pork belly on a salad with a Chili Ginger Caramel Sauce! For the fennel and chilli rub. Rub the rest over the skin of the pork belly and allow the flavours to develop for a few hours or even overnight.
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. You can cook Crispy Pork Belly with Chilli Caramel using 23 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Crispy Pork Belly with Chilli Caramel
- Prepare of MASTERSTOCK:.
- It’s 400 ml of light soy.
- Prepare 400 ml of dark soy.
- Prepare 500 ml of chinese cooking wine.
- You need 400 g of brown sugar.
- Prepare 6 of garlic cloves, brused.
- It’s 4 of cloves.
- Prepare 6 of star anise.
- It’s 3 of cinnamon quils.
- You need 1 tsp of fennel seeds.
- It’s 3 L of water.
- You need 2 of small knobs ginger, bruised.
- Prepare 1/2 bunch of spring onion.
- It’s 2 kg of pork belly, skin and bones removed.
- It’s of CHILLI CARAMEL:.
- Prepare 50 g of long red chilli, finely sliced.
- It’s 200 g of coconut sugar.
- You need 100 g of palm sugar.
- Prepare 125 ml of water.
- Prepare 1 tsp of dried chilli flakes.
- You need 1 tbs of sea salt.
- You need 2 tbs of fish sauce.
- It’s 20 g of ginger, finely julienned.
I've had some success (here and here), but one thing that really bothered me was having to score the skin. Red Spice Road's signature pork belly dish, with apple slaw, chilli caramel and black vinegar. Fresh coriander leaves, thinly sliced green spring onions and long red chilli, to garnish. Drizzle with a small amount of peanut oil and sprinkle over the chilli.
Crispy Pork Belly with Chilli Caramel step by step
- 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..
Place the pork belly pieces in a large bowl and gently toss with a few spoonfuls of the palm sugar caramel. Crispy pork belly with caramel sauce and bok choy – License high-quality food images for your projects – Rights managed and royalty free Bourbon-glazed pork belly chunks. Put the pork in a colander and pour boiling water over the skin (the skin will tighten up). Crisp Pork Belly with Caramel Vinegar. Crispy Bhindi (Lady's A sheet of pork-belly with the meat layers removed but a layer of fat still attached to the skin.
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