Gaeng Hung Lay (Northern Thai Pork Curry)

A bowl of Gaeng Hung Lay (Thai Pork Curry) garnished with herbs, spring onion, chilli and shallots

5 from 1 vote

Gaeng Hung Lay (Northern Thai Pork Curry)

This fiery Norther Thai curry is rich, tangy and sweet. Not to mention a little spicy! It's packed with Thai personality and super easy to make at home.

Prep Time15

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: Thai

Servings:

Calories: 766kcal

Author: Lee

Ingredients

Curry Paste Ingredients

2 stalks lemongrass white part only, finely sliced (keep the green parts if you have them)
4 cm galangal 1.5" - peeled, roughly chopped
2 shallots peeled and chopped
4 tsp garam masala
1 tsp chilli powder hot or mild
1 tsp turmeric
1 tsp shrimp paste
4 garlic cloves
1½ tsp sea salt

Curry Ingredients

2 tbsp vegetable oil
2 shallots peeled and sliced
2 star anise
1.8 lb pork belly (800g) cut into chunks
2 tbsp tamarind pulp
2 tbsp sugar
1 tsp dark soy
1 tbsp fish sauce
2 slices galangal
1 tbsp coconut vinegar or apple cider vinegar

Instructions

Curry Paste

Place all the curry paste ingredients into a blender and blend into a smooth paste.

For the curry

Heat the oil in a large pan until hot and then add the sliced shallots and star anise and fry for 2-3 minutes
Add the curry paste and fry for 1-2 minutes more until fragrant.
Add the pork and fry for another 3-4 minutes
Add the tamarind, sugar, soy sauce, fish sauce, galangal slices and about 400ml water. If you have the green parts of the lemongrass stalks, add them at this stage too.
Bring to a simmer and then reduce the heat to low, put on a lid and cook gently for 1 hour then remove the lid and bubble for another 30-50 minutes until the pork is tender and the sauce reduced.
Remove from the heat, stir in the vinegar then serve. Garnish with whatever takes you fancy (see notes below)

Notes

Pickled Garlic
Gaeng Hung Lay is traditionally paired with pickled garlic, but since it can be hard to find, I substitute a touch of vinegar at the end to replicate its tangy flavor. If you do manage to get your hands on pickled garlic, skip the vinegar and instead stir a few whole or sliced pickled cloves into the curry for an authentic touch.
Garnishes
To balance the spiciness of the curry, I like to include cooling garnishes. Cucumber is my favorite, but fresh tomato works well too. For extra flavor and visual appeal, I often add sliced, lightly pickled shallots, fried shallots, spring onions (green onions), cilantro, mint, beansprouts, peanuts, cashews, and, for those who love extra heat, sliced Thai or bird’s eye chilies.
Alternative meats
You can use shoulder or butt of pork instead of belly. You can also try this dish with beef or lamb for a different take. Any slow-cooking cut will work, preferably with a little fat to avoid it drying out.
Storage
The curry will be good in a fridge for up to a week and in the freezer for 3+ months. Keep in airtight containers and reheat in a pan or microwave until hot.

Nutrition