How to Make Ultimate Crispy Pork Belly with Chilli Caramel

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The ingredients needed to make Crispy Pork Belly with Chilli Caramel:

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

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 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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