Step-by-Step Guide to Make Favorite Crispy Pork Belly with Chilli Caramel
Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Crispy Pork Belly with Chilli Caramel. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crispy Pork Belly with Chilli Caramel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Pork Belly with Chilli Caramel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crispy Pork Belly with Chilli Caramel is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Crispy Pork Belly with Chilli Caramel estimated approx 45 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Crispy Pork Belly with Chilli Caramel using 23 ingredients and 12 steps. Here is how you can achieve it.
Inspired by China Doll Restaurant, Sydney
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Ingredients and spices that need to be Prepare to make Crispy Pork Belly with Chilli Caramel:
- MASTERSTOCK:
- 400 ml light soy
- 400 ml dark soy
- 500 ml chinese cooking wine
- 400 g brown sugar
- 6 garlic cloves, brused
- 4 cloves
- 6 star anise
- 3 cinnamon quils
- 1 tsp fennel seeds
- 3 L water
- 2 small knobs ginger, bruised
- 1/2 bunch spring onion
- 2 kg pork belly, skin and bones removed
- CHILLI CARAMEL:
- 50 g long red chilli, finely sliced
- 200 g coconut sugar
- 100 g palm sugar
- 125 ml water
- 1 tsp dried chilli flakes
- 1 tbs sea salt
- 2 tbs fish sauce
- 20 g ginger, finely julienned
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
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