Pork Easy Asian

Chiang Mai Hung Lay Pork Curry

Name: Chiang Mai Hung Lay Pork Curry
Yield: 4
Cuisine: /asian
Ingredients: 2 tbs vegetable oil; 2 eschallots, 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; 1/2 cup coriander leaves; 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 eschallots, roughly chopped; 1 tbs garam masala; 1 tsp ground turmeric; 1 tsp shrimp paste

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by delicious. team

delicious. team

May 01, 2019

Sour tamarind works well with rich pork in this super tasty dinner recipe.

2 tbs vegetable oil
2 eschallots, 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
1/2 cup coriander leaves
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 eschallots, roughly chopped
1 tbs garam masala
1 tsp ground turmeric
1 tsp shrimp paste

Method

1.

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

Heat oil in a large, heavy-based saucepan over medium-high heat. Add schallot and cook, stirring occasionally, for 4-5 minutes until just softened.
3.

dd curry paste and cook, stirring, for a minute or until fragrant. Add the pork and cook for 4-5 minutes until beginning to colour.
4.

Add 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.
5.

Uncover and add sh sauce and ginger. Simmer uncovered for 25-30 minutes until the sauce is thickened and the pork is very tender.
6.

Divide among serving bowls, top with coriander leaves and serve with steamed rice.