Gaeng Hung Lay (Northern Thai Pork Curry)
Gaeng Hung Lay is an iconic Northern Thai dish bursting with bold flavors. It's influenced by Burmese and Indian traditions and is a true celebration of Northern Thailand’s rich culinary heritage.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 lb pork belly and pork shoulder cut into 3-inch pieces. I opted for two 1.5-pound cuts each of pork belly and pork shoulder.
- 1/2 cup Gaeng Hung Lay paste. Recipe below. The recipe below makes slightly less than 1 cup of the paste, but feel free to use the entire thing if you want a bolder-flavored curry.
- 5+1/2 cup water. Add up to 1 cup extra if your curry dries out too much.
- 3 large pieces of pickled garlic sliced in halves.
- 1/2 cup pickled garlic juice. The liquid from the pickled garlic. It's used for added tanginess.
- 8 large cloves fresh garlic. Hunglay uses a lot of garlic, so be mindful of this. I use large garlic cloves as I love garlic in my cooking! Adapt as needed for your preference. (:
- 1/3 cup shallots chopped small.
- 1/3 cup Fresh ginger sliced into long match stick pieces.
- 1/3 cup tamarind concentrate.
- 1 tbsp dark, sweet soy sauce. *This is important* Don't confuse it with the unsweetened black soy sauce. Please see the notes below.
- 2 tsp fish sauce. I used Squid brand for my recipe.
- 1/3 cup sugar. Use palm, brown, white, or even agave. Traditional Thai uses palm sugar.
- 1+1/2 tbsp Garam Masala. You can find store-bought Garam Masala at the Asian markets in the dry spices section. If you are feeling adventurous, use my friend Silvia's recipe here.
- 8-15 dried Thai chilies (use as needed for your spice level). I used 7 Thai long peppers with seeds removed.
- 10 clove garlic
- 1/3 cup shallot
- 1 tbsp chopped galangal
- 3 stalk lemongrass, about 1/3 cups
- 1 tsp salt
- 2 tsp shrimp paste
Instructions
- 1
Let’s get everything ready! Soak your dried chilies in hot water for about 10-15 minutes. Add as many as you like, depending on how much heat you can handle. If you prefer mild, remove the seeds first to reduce the heat. After soaking, chop the chilies into larger pieces to make pounding them easier.
- 2
Using a mortar and pestle, pound together the soaked chilies, lemongrass, galangal, garlic, shallot, and salt. Don’t rush—work in small batches of three ingredients at a time to make it easier on yourself. Add the shrimp paste last. No need for perfection here; a slightly rough paste is totally fine for this dish. If you like the smooth paste, pound or grind until you love the consistency.
- 3
Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil, then sauté your paste for a couple of minutes or until fragrant and your kitchen smells amazing. Stir it often with a wooden spatula so nothing burns.
- 4
Brown the Pork: Turn the heat up to medium-high, toss in the pork, and coat every piece in that fragrant paste. Let it cook for 3-4 minutes until lightly browned. If things start sticking or burning, just splash around 1/3 cup of water to loosen it up and keep all those yummy flavors in the po
- 5
Pour in the remaining water, add the salt and garlic juice, and give it a good stir. Bring it all to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 1.5-2 hours.
- 6
After about an hour, toss in the remaining ingredients, give it another stir, and continue simmering until the pieces of pork are fork tender and the sauce is just the way you like it. Serve and Enjoy the amazing dish you just created! Serve Gaeng Hung Lay with steamed jasmine rice or traditional sticky rice.