Gaeng Hung Lay (Northern Thai Pork Belly Curry)
A rich, dark Northern Thai curry of slow-cooked pork belly with ginger, garlic, tamarind and a Burmese-style spice blend. Sweet, sour and gently spiced, with no coconut milk.
Ingredients
- 1kg pork belly, cut into 3cm cubes
- 2 tbsp dark soy sauce
- 3 tbsp Thai red curry paste
- 1 tsp fermented shrimp paste
- 2 tsp curry powder (Indian-style)
- 1 tsp ground turmeric
- 2 tbsp neutral oil
- 5cm piece ginger, cut into fine matchsticks
- 10 cloves garlic, peeled and left whole
- 6 red Asian shallots, peeled and halved
- 3 tbsp tamarind purée
- 3 tbsp palm sugar, grated
- 2 tbsp fish sauce
- 750ml water
- 2 tbsp roasted peanuts (optional)
- Steamed jasmine or sticky rice, to serve
Instructions
- Mix the pork with the dark soy sauce, curry paste, shrimp paste, curry powder and turmeric. Leave for at least 30 minutes, or overnight in the fridge.
- Heat the oil in a heavy pot over medium-high heat. Add the pork and fry for 5-6 minutes, stirring, until it is browned and the spices smell toasty.
- Add half the ginger, the garlic and shallots and stir for 2 minutes.
- Add the tamarind, palm sugar, fish sauce and water. Bring to the boil, then cover and simmer gently for 1 1/2 hours, stirring now and then, until the pork is very tender.
- Uncover and simmer for another 10-15 minutes until the sauce is thick, dark and glossy. Taste: it should be sweet, sour and salty. Adjust with more sugar, tamarind or fish sauce.
- Stir in the peanuts, if using, top with the remaining ginger and serve with rice.
About this dish
Gaeng hung lay (แกงฮังเล) is a slow-cooked pork curry from Chiang Mai and Northern Thailand. It came over the border from Burma, which is why it uses curry powder, lots of ginger and tamarind instead of coconut milk. The result is dark, sticky, sweet-sour and deeply savoury, more like a braise than a soupy curry.
It is a great one to make ahead, as it gets better overnight. For another Northern Thai favourite, try khao soi or sai ua sausage. The colour comes from dark soy sauce; read our dark soy guide for how it differs from light soy.
Tips for the best result
- Marinate the pork with the spices first, ideally overnight. It makes a real difference to the depth of flavour.
- Cook it low and slow. The pork belly should be soft enough to cut with a spoon.
- Reduce the sauce at the end until it clings to the meat.
Substitutions
- Pork belly: pork shoulder for a leaner curry; reduce the cooking time slightly.
- Hung lay powder: if you find it at a Thai grocer, use 2 tbsp in place of the curry powder and turmeric.
- Slow cooker: after step 3, cook on low for 6 hours, then reduce on the stove.
Storage
Keeps in the fridge for 4 days and freezes well for up to 3 months.
Gaeng hung lay FAQs
Is gaeng hung lay spicy?
Only mildly. It is warm from the ginger and spices, but it is one of the gentlest Thai curries, which makes it good for kids and anyone who doesn't like much heat.
Why is there no coconut milk in gaeng hung lay?
Northern Thai curries traditionally don't use coconut milk. The richness comes from the pork belly fat, and the tang from tamarind.
Where can I buy tamarind purée in Australia?
Most supermarkets sell tamarind purée in jars in the Asian aisle. Asian grocers sell blocks of tamarind pulp, which you soak in warm water and strain.
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