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Crispy Pork Belly with Chilli Caramel
Crispy Pork Belly with Chilli Caramel

Before you jump to Crispy Pork Belly with Chilli Caramel recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

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Make a trail mixout of a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for improving your mood. This is possible since these foods are rich in magnesium which boosts serotonin production. Serotonin is the “feel good” natural substance that dictates to your brain how you feel day in and day out. The more serotonin you have, the happier you are going to feel. Nuts, on top of improving your mood, can be a super protein source.

As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to crispy pork belly with chilli caramel recipe. To cook crispy pork belly with chilli caramel you only need 23 ingredients and 13 steps. Here is how you cook that.

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

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