How to Prepare Appetizing Crispy Pork Belly with Chilli Caramel

Crispy Pork Belly with Chilli Caramel. 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. Donna Hay's pork belly rice bowl recipe is taken to the next level with a chilli caramel sauce.

Return to medium heat, add the ginger, garlic and chilli and bring to a. Succulent pork belly with crispy crackling is such a treat! This is a real wow dish – perfect for entertaining. You can have Crispy Pork Belly with Chilli Caramel using 23 ingredients and 13 steps. Here is how you cook it.

Ingredients of Crispy Pork Belly with Chilli Caramel

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

Serve with rice and bok choy or brocolli. At the tiny chance of any being left over, cut the pork into bite sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce. 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.

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..

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.