Burmese Pork Belly Curry (Gaeng Hung Lay)
A rich and flavorful Burmese pork belly curry, known as Gaeng Hung Lay, characterized by its complex spice blend, tender pork belly, and a balance of sweet, sour, and savory notes. This dish often incorporates ingredients like tamarind, ginger, and pickled garlic, reflecting the diverse culinary influences on Myanmar.
🧂 Ingredients
- 1 lb Pork belly(skinless, cut into 1.5-inch chunks)
- 1 lb Pork shoulder(boneless, cut into 1.5-inch chunks)
- 2 tbsp Vegetable oil
- 75 g Shallots(thinly sliced)
- 1.5 tsp Indian curry powder
- 0.5 tsp Ground turmeric
- 3 tbsp Fish sauce
- 2 tbsp Soy sauce
- 40 g Brown sugar(or palm sugar)
- 6 tbsp Tamarind paste
- 2 cups Water
- 30 g Ginger(peeled and cut into matchsticks)
- 40 g Pickled or fermented garlic cloves((about 30 cloves))
- 2 cups Long beans(trimmed and cut into 1.5-inch lengths)
- 1 cup Thai basil
- 1 tsp Bird's eye chili(seeds removed, finely chopped)
- 0.25 cup Fried shallots(for garnish)
👨🍳 Instructions
- 1
Prepare the curry paste: In a mortar and pestle, combine lemongrass, kosher salt, galangal, dried chilies, shallots, and shrimp paste. Pound each ingredient before moving to the next until a paste forms (about 1/2 cup).
💡 Tip: A food processor can be used if a mortar and pestle is unavailable. - 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the pork belly and sear on all sides until browned and crispy. Remove pork belly and set aside, discarding rendered fat.
- 3
Add the prepared curry paste to the same pot over medium-low heat. Stir occasionally until fragrant, about 2-3 minutes. Add sliced shallots and cook until softened, about 3 minutes. Stir in curry powder and turmeric, and cook for another minute.
- 4
Add the pork shoulder to the pot, stir to coat with the paste, and cook for a few minutes. Stir in fish sauce, soy sauce, and brown sugar.
- 5
Increase heat to high, bring liquid to a strong simmer, then immediately decrease heat to low, cover, and cook for 45 minutes.
- 6
Remove the lid, stir in the ginger, and continue to simmer until the pork shoulder is very tender, approximately 45 more minutes.
- 7
Stir in the pickled garlic cloves and chopped chili. Cook for 10 minutes. Then, add the long beans, Thai basil, and reserved pork belly. Cook until the vegetables are tender-crisp, about 5 minutes.
- 8
Let the curry cool slightly. Season with additional brown sugar or fish sauce to taste. Serve hot, garnished with fried shallots.
💡 Tip: This curry is often served with sticky rice, noodles, or flatbread.
💡 Pro Tips
- ✓The curry paste can be made ahead of time and stored in the refrigerator.
- ✓Adjust the amount of chili to your preferred spice level.
- ✓If you don't have pickled garlic, you can use regular garlic, but the pickled version adds a unique tang.
🔄 Variations
- Substitute chicken thighs for pork if preferred.
- Add other vegetables like potatoes or bell peppers.