41min 4 ppl
Gaeng Hung Lay Moo
67 minutes
4 people
Hardover 60 min or 12+ steps
67 min · 8 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 26g
Carbs 14g
Fats 38g
About this dish
A Northern Thai curry unlike any other in the country's repertoire: pork belly simmered for hours with curry powder, ginger, pickled garlic and tamarind until it collapses into a thick, dark, sweet-sour sauce, finished with roasted peanuts.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingerjulienned30 g
- Garlic clovessliced6
Meat & Poultry
- Pork Bellycut into 4cm chunks700 g
Tins & Jars
- Pickled garlicwith its brine50 g
- Tamarind Paste30 g
Dried Goods
- Palm sugar30 g
- Roasted peanuts50 g
Spices & Seasonings
- Curry Powder15 g
Oils & Condiments
- Vegetable Oil30 ml
- Dark soy sauce20 ml
- Light soy sauce20 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Cut the pork belly into 4cm chunks.
Approx. 8 minutes
2
Julienne the ginger and slice the garlic.
Approx. 8 minutes
3
Heat the vegetable oil in a large saucepan and fry the curry powder for 1 minute until fragrant.
Approx. 3 minutes
4
Add the pork and stir-fry for 5 minutes until browned on all sides.
Approx. 6 minutes
5
Add enough water to just cover the pork, along with the ginger, garlic, pickled garlic, tamarind paste, palm sugar and both soy sauces.
Approx. 4 minutes
6
Bring to a simmer, then reduce the heat so the surface barely bubbles at around 90 degrees Celsius, cover and cook for 2 hours, stirring occasionally and checking with a meat thermometer that it holds close to that temperature, until the pork is completely tender and yields easily to a spoon.
Approx. 25 minutes
7
Stir in the roasted peanuts and simmer, uncovered, for 10 minutes until the sauce thickens.
Approx. 10 minutes
8
Taste and adjust the seasoning before serving.
Approx. 3 minutes
