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 portioner
Cuisine: thai
Ingredients: 700 g pork belly cut into 2-inch cubes; 5 stk. shallot chopped; 6 fed garlic chopped; 40 g galangal sliced; 40 g lemongrass thinly sliced, tough outer layers removed; 8 stk. dried red chili soaked in hot water for 15 minutes, deseeded; 1 tsk. shrimp paste; 1 tsk. turmeric powder; 1 spsk. curry powder; 2 spsk. vegetable oil; 2 spsk. tamarind paste; 2 spsk. palm sugar chopped; 2 spsk. fish sauce; 40 g ginger julienned; 0,5 kop peanut roasted; 4 kop 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.

En original opskrift af Forkin

Tid i alt: 2 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.202 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, fisk, nødder, jordnødder og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

700 gpork belly, cut into 2-inch cubes
2 spsk.vegetable oil
2 spsk.tamarind paste
2 spsk.palm sugar, chopped
2 spsk.fish sauce
40 gginger, julienned
0,5 koppeanut, roasted
4 kopwater

curry paste

5 stk.shallot, chopped
6 fedgarlic, chopped
40 ggalangal, sliced
40 glemongrass, thinly sliced, tough outer layers removed
8 stk.dried red chili, soaked in hot water for 15 minutes, deseeded
1 tsk.shrimp paste
1 tsk.turmeric powder
1 spsk.curry powder

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

46%Score

Kalorier: 1.201,8kcal
Protein: 33,6g
Kulhydrat: 32,9g
Fedt: 111,4g
Kostfibre: 4,3g
Sukker: 11,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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