Together we cook an authentic Thai meal - perfect dishes for the family
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PORK BELLY CURRY WITH GINGER
Gaeng Hung Lay, which comes from the Shan state of Burma, is well-known in the northern part and later became a cult dish throughout Thailand. And rightly so, with this taste! Pork belly and pork ribs are slowly braised in a whole bunch of herbs and spices. The result is tender, fatty pieces of pork that are fully infused with the rich and aromatic sauce. This dish is not too sweet. The sauce has a thick consistency similar to that of Massaman curry. The garlic and ginger is cooked to perfection. If you want to impress someone, this is your dish of choice - but it takes time! And don't worry. The individual steps are simple.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 40 min.
Total time: 60 min.
INGREDIENTS FOR 6 PORTIONS
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1 kilogram of pork loin
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500 grams pork belly
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1 tablespoon dark sweet soy sauce
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4 cups of water
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½ cup fresh ginger, thinly chopped
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½ cup peeled garlic
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1 tablespoon curry powder
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3-4 tablespoons tamarind paste
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1 tablespoon ground sea salt hanging
Curry paste: finely whisk all ingredients together
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5 large dried chilies, soaked in water and squeezed dry, finely chopped
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1 teaspoon ground sea salt
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1/2 tablespoon peeled garlic
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3 tablespoons peeled shallots
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½ tablespoon galangal, finely chopped
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1½ tablespoons lemongrass, finely chopped
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1 teaspoon shrimp paste
PREPARATION TIPS
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Serve with 2-3 bunches of rice noodles (kanom jeen) by pouring the soup over the noodles, sprinkle with coriander, spring onions and fried garlic.
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Place the bean sprouts and pickled lettuce on a side plate together with the lime. The rice noodles can also be served with the soup in a separate bowl. The bean sprouts, pickled salad and other garnishes can also be served in a small separate bowl.
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Serve the fried bird's eye chilies (or oil-fried ground chilies) in a small bowl for an added sour and spicy flavor.
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Pork cracklings can be used as a garnish.
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Thai Sida tomatoes are preferred for this dish as they taste better than other tomato varieties due to their sweet and sour flavor.
STEP 1
Wash both types of pork clean and pat dry. Cut into 4-5 cm pieces. Place in a mixing bowl, add dark soy sauce and the curry paste. Marinate for one hour.
STEP 2
Brown the pork in a saucepan until the pork is pre-cooked. Add water, close the lid and simmer until the pork is tender. Add the sliced ginger, garlic and hung curry or curry powder. Stir to mix well. Continue to fry until the ginger and garlic are cooked and fragrant.
STEP 3
Season to taste with tamarind paste and salt. The dish must have 3 flavors: sour, salty and spicy. If it is not salty, add more salt. Simmer until the pork is tender, then turn off the heat. Serve in a bowl with fresh or pickled vegetables and steamed sticky rice.
