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
For the Curry Paste
- 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)
For the Curry
- 6 pounds pork belly, cut into 1” cubes
- 75ml tomato ketchup
- 30g oyster sauce
- 30g dark soy sauce
- 100g ginger, grated
To Finish
- 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.