As authentic as it gets.
Northern Thai Braised Pork Curry (Gaeng Hung Lay)
Chef Jarrett Wrisley
45 minutes
2 hours 30 minutes
Thai
Main Dishes
You can find Puya chilies online, or at certain local retailers.
Ingredients
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20 pcs dried Puya chilies, de-seeded, de-stemmed, soaked in hot water
3 stalks lemongrass, peeled, green parts removed, sliced
20g galangal, sliced
50g peeled garlic
100g peeled shallots
2tbsp turmeric powder
1 tbsp garam masala powder
1 tbsp coriander seed
20g Thai shrimp paste (can buy on Amazon, or omit)
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6 pounds pork belly, cut into 1” cubes
75ml tomato ketchup
30g oyster sauce
30g dark soy sauce
100g ginger, grated
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Fish sauce (to taste)
Coconut sugar (or brown sugar, to taste)
Directions
First, make the curry paste. Start by pounding your chilies, lemongrass and galangal in a mortar & pestle.
Add garlic and shallots and continue pounding into a paste. Finish by adding powders, coriander seeds, and shrimp paste. Set aside.
Heat a wok or heavy-bottomed pot to medium-high, covering the bottom with a thin layer of neutral oil
Fry off curry paste until very fragrant, then add pork.
Add liquid ingredients and simmer for two hours, until pork is tender.
Add ginger, and continue to cook for another 10-15 minutes.
Finish with fish sauce and coconut sugar to taste.