Gaeng Hung Lay (Northern Thai Pork Belly Curry)
This rich and aromatic Northern Thai curry features tender pork belly simmered in a complex paste with a unique blend of spices. The sweet, sour, and savory flavors are balanced, making for a deeply satisfying and comforting meal. It's a true taste of Northern Thai cuisine.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,202 kcal
Allergen information: may contain crustaceans, fish, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gpork belly, cut into 2-inch (5.1 cm) cubes
- 2 tbspvegetable oil
- 2 tbsptamarind paste
- 2 tbsppalm sugar, chopped
- 2 tbspfish sauce
- 40 gginger, julienned
- 0.5 cuppeanut, roasted
- 4 cupwater
curry paste
- 5 pcsshallot, chopped
- 6 clovegarlic, chopped
- 40 ggalangal, sliced
- 40 glemongrass, thinly sliced, tough outer layers removed
- 8 pcsdried red chili, soaked in hot water for 15 minutes, deseeded
- 1 tspshrimp paste
- 1 tspturmeric powder
- 1 tbspcurry powder
Equipment
food processor · large pot · dutch oven · knife · mortar and pestle
The method
Step by step
- 1
Prepare the curry paste: In a mortar and pestle or food processor, combine the shallots, garlic, galangal, lemongrass, dried red chilies, shrimp paste, turmeric powder, and curry powder. Grind or process until a smooth paste forms.
About 10 min
Cook’s note: For a smoother paste, you might need to add a tablespoon of water if using a food processor.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the prepared curry paste to the pot and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darker in color.
About 7 min
Cook’s note: Cooking the paste thoroughly helps to develop its full flavor.
- 4
Add the pork belly to the pot and stir to coat it evenly with the curry paste.
About 2 min
- 5
Pour in the water, bringing the mixture to a gentle simmer.
About 5 min
- 6
Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, or until the pork belly is very tender.
About 1 hr 30 min
Cook’s note: Check occasionally and stir to prevent sticking. Add a little more water if the curry becomes too dry.
- 7
After 90 minutes, stir in the tamarind paste, palm sugar, and fish sauce. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly and the flavors to meld.
About 20 min
Cook’s note: Taste and adjust seasonings as needed. You may want more sweetness, sourness, or saltiness depending on your preference.
- 8
Stir in the julienned ginger and roasted peanuts just before serving.
About 1 min
Cook’s note: The ginger adds a fresh, spicy kick, and the peanuts provide texture.
- 9
Serve hot with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 1,201.8kcal
- Protein
- 33.6g
- Carbs
- 32.9g
- Fat
- 111.4g
- Fibre
- 4.3g
- Sugar
- 11.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gaeng Hung Lay in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
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