Crispy Pork Belly with Chilli Caramel

Name: Crispy Pork Belly with Chilli Caramel
Total time: 2700 s
Yield: 8 servings
Cuisine: British
Ingredients: 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; 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

Santy Coy @chefsantycoy

Gold Coast, Australia

Inspired by China Doll Restaurant, Sydney

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Santy Coy @chefsantycoy

Gold Coast, Australia

Inspired by China Doll Restaurant, Sydney

Saved

Ingredients

45 minutes

8 servings

MASTERSTOCK:
400 mllight soy
400 mldark soy
500 mlchinese cooking wine
400 gbrown sugar
6garlic cloves, brused
4cloves
6star anise
3cinnamon quils
1 tspfennel seeds
3 Lwater
2small knobs ginger, bruised
1/2 bunchspring onion
2 kgpork belly, skin and bones removed
CHILLI CARAMEL:
50 glong red chilli, finely sliced
200 gcoconut sugar
100 gpalm sugar
125 mlwater
1 tspdried chilli flakes
1 tbssea salt
2 tbsfish sauce
20 gginger, finely julienned

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Steps

45 minutes

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

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Cooksnaps

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Santy Coy @chefsantycoy

on October 31, 2019 09:53

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!

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Crispy Pork Belly with Chilli Caramel

Crispy Pork Belly with Chilli Caramel

Ingredients

Steps

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