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Before you jump to Crispy Pork Belly with Chilli Caramel recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
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Green tea is really good for your mood. You just knew green tea had to be mentioned, right? Green tea is loaded with a particular amino acid known as L-theanine. Studies show that this specific amino acid can essentially stimulate brain waves. This helps improve your mental energy while at the same time relaxing the rest of your body. You knew green tea could help you feel healthier. Now you know that green tea can improve your mood as well!
Now you know that junk food isn't necessarily what you have to eat when you want to help your moods get better. Try a few of these instead!
We hope you got insight 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 need 23 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Crispy Pork Belly with Chilli Caramel:
- You need of MASTERSTOCK:.
- Take 400 ml of light soy.
- You need 400 ml of dark soy.
- Use 500 ml of chinese cooking wine.
- You need 400 g of brown sugar.
- Provide 6 of garlic cloves, brused.
- Prepare 4 of cloves.
- Get 6 of star anise.
- Take 3 of cinnamon quils.
- Provide 1 tsp of fennel seeds.
- Provide 3 L of water.
- Prepare 2 of small knobs ginger, bruised.
- You need 1/2 bunch of spring onion.
- Take 2 kg of pork belly, skin and bones removed.
- Take of CHILLI CARAMEL:.
- Take 50 g of long red chilli, finely sliced.
- Get 200 g of coconut sugar.
- Prepare 100 g of palm sugar.
- Use 125 ml of water.
- Prepare 1 tsp of dried chilli flakes.
- Take 1 tbs of sea salt.
- Take 2 tbs of fish sauce.
- Take 20 g of ginger, finely julienned.
Instructions 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.
- Serve with the Nam Pla Phrik on the side..
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