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Gaeng Hung Lay
Northern Thai Pork Belly Curry
A rich and flavorful Northern Thai specialty, Gaeng Hung Lay is a Burmese-style pork belly curry characterized by its sweet, sour, and deeply savory profile, infused with ginger and tamarind. It's often considered even better the next day.
đ§ Ingredienser
- 800 g Pork belly
- 4 tbsp Hung lay curry paste(Store-bought or homemade. Adjust to your spice preference.)
- 3 tbsp Tamarind paste(Concentrated paste. Dilute with a little warm water if very thick.)
- 50 g Fresh ginger
- 3 tbsp Palm sugar(Or brown sugar, adjust to taste.)
- 1/4 cup Roasted peanuts
- 2 tbsp Vegetable oil(For frying the paste.)
- 2 cups Water(Or chicken/pork broth for richer flavor.)
- 1 tbsp Fish sauce(Optional, for added umami.)
- 3 cloves Garlic(Optional, adds depth.)
- 2 medium Shallots(Optional, for aromatics.)
đšâđł Instruktioner
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the Hung Lay curry paste and optional minced garlic and sliced shallots. Fry, stirring constantly, until the paste is very fragrant and slightly darkened, about 5-7 minutes. Be careful not to burn it.
â±ïž 7 minutes - 2
Add the cubed pork belly to the pot. Increase the heat to medium-high and sear the pork belly on all sides until lightly browned. This renders some fat and builds flavor.
â±ïž 10 minutes - 3
Pour in the water (or broth), tamarind paste, and add the julienned ginger and palm sugar. Stir well to combine everything. Bring the mixture to a boil.
â±ïž 5 minutes - 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking. Continue to simmer until the pork belly is fork-tender, which will take approximately 1.5 to 1 hour 45 minutes. The sauce should thicken slightly.
â±ïž 1 hour 45 minutes - 5
Taste the curry and adjust seasoning. Add fish sauce for extra savoriness if desired, and more palm sugar or tamarind to balance the sweet and sour notes to your preference. The curry should have a complex sweet, sour, and savory profile.
â±ïž 5 minutes - 6
Ladle the Gaeng Hung Lay into serving bowls. Garnish generously with the chopped roasted peanuts. Serve hot with steamed sticky rice.
â±ïž 2 minutes
đĄ Proffstips
- âThis curry is known for its distinct Burmese influence, featuring a unique blend of spices and aromatics.
- âThe flavor profile is a delightful balance of sweet, sour, and rich savory notes from the pork belly.
- âGaeng Hung Lay is famously better the next day, as the flavors meld and deepen overnight. Reheat gently.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a richer flavor, use chicken or pork broth instead of water.
- Add more roasted peanuts for extra crunch and nutty flavor.
- If you prefer less fat, you can trim some of the excess fat from the pork belly before cubing, though the fat contributes significantly to the richness.