Main Course

Gaeng Hung Lay (Northern Thai Pork Belly Curry)

Name: Gaeng Hung Lay (Northern Thai Pork Belly Curry)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 racions
Cuisine: thai
Ingredients: 700 g pork belly cut into 2-inch cubes; 5 u shallot chopped; 6 gra garlic chopped; 40 g galangal sliced; 40 g lemongrass thinly sliced, tough outer layers removed; 8 u dried red chili soaked in hot water for 15 minutes, deseeded; 1 ct shrimp paste; 1 ct turmeric powder; 1 cs curry powder; 2 cs vegetable oil; 2 cs tamarind paste; 2 cs palm sugar chopped; 2 cs fish sauce; 40 g ginger julienned; 0,5 tassa peanut roasted; 4 tassa water

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.

Una recepta original de Forkin

Temps total: 2 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.202 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis, peix, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

700 gpork belly, cut into 2-inch cubes
2 csvegetable oil
2 cstamarind paste
2 cspalm sugar, chopped
2 csfish sauce
40 gginger, julienned
0,5 tassapeanut, roasted
4 tassawater

curry paste

5 ushallot, chopped
6 gragarlic, chopped
40 ggalangal, sliced
40 glemongrass, thinly sliced, tough outer layers removed
8 udried red chili, soaked in hot water for 15 minutes, deseeded
1 ctshrimp paste
1 ctturmeric powder
1 cscurry powder

Estris

food processor · large pot · dutch oven · knife · mortar and pestle

Elaboració

Pas a pas

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.
Uns 10 min
Nota de cuina: 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.
Uns 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.
Uns 7 min
Nota de cuina: 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.
Uns 2 min
5
Pour in the water, bringing the mixture to a gentle simmer.
Uns 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.
Uns 1 h 30 min
Nota de cuina: 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.
Uns 20 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: The ginger adds a fresh, spicy kick, and the peanuts provide texture.
9
Serve hot with steamed jasmine rice.

Per ració

Nutrició

46%Puntuació

Calories: 1.201,8kcal
Proteïnes: 33,6g
Hidrats de carboni: 32,9g
Greixos: 111,4g
Fibra: 4,3g
Sucre: 11,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Gaeng Hung Lay in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.