dinner · gluten-free · dairy-free
Northern Thai pork belly curry (gaeng hung lay)
Slow-cooked pork belly in a dry-spiced curry with pineapple, tamarind and pickled garlic, finished with a slick of red, rendered fat.
- Time
- 150min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Toss the pork with the curry paste, curry powder and fish sauce. Marinate at least 1 hour.
-
2
Put the pork in a heavy pot over medium heat and cook, stirring, until the paste is fragrant and the fat starts to run, 10 minutes.
-
3
Add the water, tamarind, sugar, pineapple, pickled garlic and brine, half the ginger and the bay leaves. Bring to a simmer.
-
4
Cover and cook gently for about 2 hours, stirring now and then, until the pork is very tender and a layer of red oil sits on top. Add a splash of water if it gets dry.
-
5
Taste: it should be a little spicy, salty and sour. Adjust with fish sauce, sugar or tamarind.
-
6
Top with the remaining ginger and serve with rice.
