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

Izvirni recept avtorja Forkin

Skupni čas: 2 h 30 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 1202 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje raki, ribe, oreščki, arašidi in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

700 gpork belly, cut into 2-inch cubes
2 žlicavegetable oil
2 žlicatamarind paste
2 žlicapalm sugar, chopped
2 žlicafish sauce
40 gginger, julienned
0,5 skodelicapeanut, roasted
4 skodelicawater

curry paste

5 kosshallot, chopped
6 strokgarlic, chopped
40 ggalangal, sliced
40 glemongrass, thinly sliced, tough outer layers removed
8 kosdried red chili, soaked in hot water for 15 minutes, deseeded
1 žličkashrimp paste
1 žličkaturmeric powder
1 žlicacurry powder

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

46%Ocena

Kalorije: 1201,8kcal
Beljakovine: 33,6g
Ogljikovi hidrati: 32,9g
Maščobe: 111,4g
Vlaknine: 4,3g
Sladkorji: 11,1g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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