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人分
Cuisine: thai
Ingredients: 700 g pork belly cut into 2-inch cubes; 5 個 shallot chopped; 6 片 garlic chopped; 40 g galangal sliced; 40 g lemongrass thinly sliced, tough outer layers removed; 8 個 dried red chili soaked in hot water for 15 minutes, deseeded; 1 小さじ shrimp paste; 1 小さじ turmeric powder; 1 大さじ curry powder; 2 大さじ vegetable oil; 2 大さじ tamarind paste; 2 大さじ palm sugar chopped; 2 大さじ fish sauce; 40 g ginger julienned; 0.5 カップ peanut roasted; 4 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 2 時間 30 分
人数: 4
難易度: 普通
1人分: 1,202 kcal

グルテンフリー

アレルゲン情報： 甲殻類、魚、ナッツ類、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

700 gpork belly, cut into 2-inch cubes
2 大さじvegetable oil
2 大さじtamarind paste
2 大さじpalm sugar, chopped
2 大さじfish sauce
40 gginger, julienned
0.5 カップpeanut, roasted
4 カップwater

curry paste

5 個shallot, chopped
6 片garlic, chopped
40 ggalangal, sliced
40 glemongrass, thinly sliced, tough outer layers removed
8 個dried red chili, soaked in hot water for 15 minutes, deseeded
1 小さじshrimp paste
1 小さじturmeric powder
1 大さじcurry powder

調理器具

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

作り方

手順

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.
約10 分
調理のヒント： 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.
約1 分
3
Add the prepared curry paste to the pot and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darker in color.
約7 分
調理のヒント： 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.
約2 分
5
Pour in the water, bringing the mixture to a gentle simmer.
約5 分
6
Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, or until the pork belly is very tender.
約1 時間 30 分
調理のヒント： 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.
約20 分
調理のヒント： 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.
約1 分
調理のヒント： The ginger adds a fresh, spicy kick, and the peanuts provide texture.
9
Serve hot with steamed jasmine rice.

1人分

栄養情報

46%スコア

カロリー: 1,201.8kcal
たんぱく質: 33.6g
炭水化物: 32.9g
脂質: 111.4g
食物繊維: 4.3g
糖類: 11.1g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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