Pork

Northern Thai pork belly curry

Name: Northern Thai pork belly curry recipe
Yield: 4
Ingredients: 1kg pork belly, rind removed, cut into 3-4cm chunks; 40.00 ml tamarind puree; 30.00 ml brown sugar; 20.00 ml dark soy sauce; 12 garlic cloves; 8 pearl onions (from specialty grocers), peeled (see recipe notes); 15g ginger; 1 tsp fish sauce; 2 hard-boiled eggs, halved; Thinly shredded long red chilli, to serve; Steamed jasmine rice, to serve; 2 long dried chillies; 2 eschalots, chopped; 30g ginger; 1 stalk lemongrass (white part only), thinly sliced; 4 garlic cloves; 15g shrimp paste (from Asian grocers and selected supermarkets); 20.00 ml curry powder; 20.00 ml vegetable oil

1 rating

P96 Northern Thai pork belly curry (hung lay)

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 16, 2023

“Try this slow-cooked pork belly curry with its dark, rich, slightly sweet and tangy sauce spiked with ginger and there’s no turning back – you’ll be hooked.” – Lucy Nunes

1kg pork belly, rind removed, cut into 3-4cm chunks
2 tbs tamarind puree
1 1/2 tbs brown sugar
1 tbs dark soy sauce
12 garlic cloves
8 pearl onions (from specialty grocers), peeled (see recipe notes)
3cm piece fresh ginger (15g), cut into matchsticks
1 tsp fish sauce
2 hard-boiled eggs, halved
Thinly shredded long red chilli, to serve
Steamed jasmine rice, to serve

Curry paste

2 long dried chillies
2 eschalots, chopped
6cm piece (30g) fresh ginger, thinly sliced
1 stalk lemongrass (white part only), thinly sliced
4 garlic cloves
15g shrimp paste (from Asian grocers and selected supermarkets)
1 tbs curry powder
1 tbs vegetable oil

Method

1.

For the curry paste, place the chillies in a bowl and cover with boiling water. Stand for 10 minutes. Drain and place in a food processor with the remaining ingredients, then whiz to a smooth paste.
2.

Heat a large heavy-based saucepan over medium-high heat. Add half the pork and cook, stirring occasionally, for 8 minutes or until browned (it will stick at first, but will loosen from the pan when starting to brown). Repeat with remaining pork.
3.

Return all pork to pan with the curry paste and cook, stirring occasionally, for 1-2 minutes until well coated and fragrant. Add the tamarind, sugar, dark soy and 1 1/4 cups (310ml) water. Bring to the boil. Reduce heat and simmer, covered, for 1 hour 15 minutes.
4.

Add garlic, onions and ginger and simmer, covered, for a further 40 minutes, or until onions are tender. Stir in fish sauce and check seasoning.
5.

Divide curry among serving bowls and top with eggs and shredded chilli. Serve with rice.