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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Privateer's Cove, Kailua-Kona, HI