Kaeng hang lay

Method

1. 1 Cut pork belly into large square pieces, mix with red curry sauce, curry powder and garam masala, and marinate for 30 minutes.
2. 2 Heat a pan, add the marinated meat and stir-fry for 8 minutes until the meat releases its fat and is browned.
3. 3 Add enough water to cover the meat, reduce the heat to low, and simmer for 1 hour, skimming off the foam occasionally.
4. 4 Add shredded ginger, garlic, tamarind juice, palm sugar, and fish sauce, then simmer for another 30 minutes.
5. 5 Simmer until the sauce thickens, sprinkle with crushed roasted peanuts, and serve with sticky rice.

With an appliance

• Pressure cooker 55 min

  Replace step 3: simmer pork belly at high pressure for 18 minutes, then let it air dry for 10 minutes; this reduces the cooking time by more than 30 minutes, resulting in tender meat and eliminating the need to skim off foam. Step 4: cook with the lid open for 12 minutes to allow the sauce to thicken sufficiently.