Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, crispy pork belly with chilli caramel. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. 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.
Crispy Pork Belly with Chilli Caramel is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Crispy Pork Belly with Chilli Caramel is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 that.
The ingredients needed to make Crispy Pork Belly with Chilli Caramel:
- Take MASTERSTOCK:
- Take 400 ml light soy
- Get 400 ml dark soy
- Prepare 500 ml chinese cooking wine
- Prepare 400 g brown sugar
- Get 6 garlic cloves, brused
- Prepare 4 cloves
- Get 6 star anise
- Take 3 cinnamon quils
- Take 1 tsp fennel seeds
- Take 3 L water
- Get 2 small knobs ginger, bruised
- Prepare 1/2 bunch spring onion
- Take 2 kg pork belly, skin and bones removed
- Get CHILLI CARAMEL:
- Make ready 50 g long red chilli, finely sliced
- Make ready 200 g coconut sugar
- Get 100 g palm sugar
- Get 125 ml water
- Get 1 tsp dried chilli flakes
- Get 1 tbs sea salt
- Get 2 tbs fish sauce
- Prepare 20 g ginger, finely julienned
Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third. 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.
Steps 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 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. Place the belly in a baking tray add the master stock cover with foil and place in a oven preheated on medium heat. Whilst all crispy roast pork bellies are created crispy and crunchy, I do prefer the Chinese-style roast pork belly method.
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