Photograph of the finished Kaeng hang lay

Thailand · Cà ri heo Hang Lay

Kaeng hang lay

1 hr 30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 720 g
  • Photograph of Red curry sauce Red curry sauce 100 g
  • Photograph of Curry powder Curry powder 12 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Sour tamarind Sour tamarind 60 g
  • Photograph of Palm sugar Palm sugar 40 g
  • Photograph of Fish sauce Fish sauce 48 ml
  • Photograph of Roasted peanuts Roasted peanuts 40 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking