WHISKEY THAI CHILI PULLED PORK BELLY LUMPIA WITH IRISH CREAM CHILE SAUCE

Whiskey Thai Chili Pulled Pork Belly Lumpia with Irish Cream Chile Sauce image

Provided by Food Network

Time 7h

Yield 90 to 100 servings

Number Of Ingredients 18

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14 ounces sweetened condensed milk
1 cup heavy cream
2 ounces dark chocolate, chopped
1 tablespoon ground instant coffee
1 teaspoon vanilla extract
2 cups Irish whiskey, such as Tullamore D.E.W.
1/2 cup sweet chile sauce
1/2 pork belly
3 cups minced carrots
3 cups minced onions
2 cups minced green onions
2 cups sweet chile sauce
2 cups Irish whiskey, such as Tullamore D.E.W.
2 tablespoons chicken base
Two 50-count packages lumpia wrappers or egg roll wrappers
1 egg
Pinch all-purpose flour
Oil, for frying

Steps:

For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
For the lumpia: Preheat the oven to 350 degrees F.
Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
Pull the pork belly with two forks.
Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
Beat the egg together with the flour in a small bowl.
Roll pork belly into lumpia wrappers and seal with egg wash.
Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.