Chiang mai 'hung lay' pork curry

Name: Chiang mai 'hung lay' pork curry
Yield: 4
Ingredients: 2 tbs vegetable oil; 2 eschalots, thinly sliced; 1kg pork belly, cut into 4cm pieces; 1/2 cup (125ml) tamarind concentrate (from Asian food shops); 1/4 cup (65g) palm sugar, grated; 1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops; 2 tsp fish sauce; 4cm piece (20g) ginger, cut into matchsticks; 1/4 bunch coriander leaves plus steamed rice, to serve; 8 dried long red chillies, soaked in hot water for 15 minutes; 2 lemongrass stalks (white part only), sliced; 4cm piece galangal, peeled, roughly chopped; 3 eschalots, roughly chopped; 1 tbs garam masala; 1 tsp ground turmeric; 1 tsp shrimp paste

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https://healthimprovements.info/recipes/chiang-mai-hung-lay-pork-curry/1pqkw0vo — Chiang mai 'hung lay' pork curry

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by Silvia Colloca

Cook and author

Jan 10, 2020

This curry is a specialty of northern Thailand, says Grasby. The sour tamarind, rich Indian-style curry paste and hit of ginger at the end give the dish its distinct character.

2 tbs vegetable oil
2 eschalots, thinly sliced
1kg pork belly, cut into 4cm pieces
1/2 cup (125ml) tamarind concentrate (from Asian food shops)
1/4 cup (65g) palm sugar, grated
1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops
2 tsp fish sauce
4cm piece (20g) ginger, cut into matchsticks
1/4 bunch coriander leaves plus steamed rice, to serve

Hung lay curry paste

8 dried long red chillies, soaked in hot water for 15 minutes
2 lemongrass stalks (white part only), sliced
4cm piece galangal, peeled, roughly chopped
3 eschalots, roughly chopped
1 tbs garam masala
1 tsp ground turmeric
1 tsp shrimp paste

Method

1.

For the curry paste, drain the chillies and reserve the soaking liquid. Roughly chop chillies and transfer to a food processor with 2 tsp salt flakes. Add all remaining curry paste ingredients and 3 tbs chilli soaking liquid. Whiz, scraping down side of processor if necessary, until smooth.
2.

Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the eschalot and cook, stirring occasionally, for 4-5 minutes or until just softened. Add the curry paste and cook, stirring, for about 1 minute or until fragrant. Add the pork and cook for 4-5 minutes or until beginning to colour.
3.

Add the tamarind, palm sugar, kecap manis and 1 cup (250ml) water. Stir to combine. Bring to the boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 1 hour.
4.

Uncover and stir through the fish sauce and ginger. Simmer, uncovered, for a further 25-30 minutes or until the sauce is thickened and the pork is very tender. Transfer to a serving bowl and top with coriander leaves. Serve with steamed rice.