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.