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Ragoût de viande en sauce brune, garni de lamelles de gingembre, servi dans une assiette blanche.

Gaeng Hang Lay - Thai Pork Curry

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5/5 (28)
Prep Time: 40 minutes
Cook Time: 4 hours
Total Time: 4 hours 40 minutes
Course: Main course
Cuisine: Thai
Servings: 6 servings
Calories: 486kcal
Author: Marc Winer

Ingredients

Main Curry

  • 400 g pork belly cut into 5 cm cubes
  • 400 g pork shoulder well-marbled, cut into 5 cm cubes
  • 1 cup Hang Lay curry paste freshly pounded
  • 2.5 liters water add gradually during braising
  • 1 teaspoon salt
  • 2 teaspoons Thai sweet dark soy sauce
  • 3 tablespoons palm sugar
  • 60 ml tamarind juice
  • 4 cloves pickled garlic lightly crushed
  • 2 tablespoons Hang Lay masala or substitute with garam masala
  • 100 g ginger cut into matchsticks
  • 20 cloves Thai garlic peeled; use only half the amount you would of regular garlic

Hang Lay Curry Paste

  • 15 large dried red chilies seeded and soaked until softened
  • 1 teaspoon salt
  • 1 tablespoon galangal finely sliced
  • 4 stalks lemongrass finely sliced
  • 30 cloves Thai garlic use only half the amount you would of regular garlic
  • 6 shallots thinly sliced
  • 2 teaspoons shrimp paste (kapi)

For Serving

  • Steamed sticky rice
US Customary - Metric

Procédé

Curry Paste

  • Pound the soaked chilies with the salt to a fine paste.
    15 large dried red chilies, 1 teaspoon salt
    Gaeng Hang Lay - Pâte de curry : Piler les piments trempés avec le sel jusqu’à obtention d’une pâte fine.
  • Add the galangal and lemongrass, then pound until smooth.
    1 tablespoon galangal, 4 stalks lemongrass
    Gaeng Hang Lay - Ajouter le galanga et la citronnelle, piler jusqu’à lisse.
  • Add the garlic, shallots, and shrimp paste, then pound to a smooth paste.
    30 cloves Thai garlic, 6 shallots, 2 teaspoons shrimp paste (kapi)
    Gaeng Hang Lay - Incorporer ensuite l’ail, les échalotes et la pâte de crevettes pour obtenir une pâte homogène.

Pork

  • Rinse the pork, then cut the pork belly and shoulder into 5 cm cubes.
    400 g pork belly, 400 g pork shoulder
  • Place the curry paste in a large pot, add a splash of water, and stir to combine.
    1 cup Hang Lay curry paste, 2.5 liters water
    Gaeng Hang Lay - Mettre la pâte de curry dans une large casserole, ajouter un peu d’eau et bien mélanger.
  • Add the pork and cook over medium heat, stirring, for 3 minutes until the surfaces firm up.
    Gaeng Hang Lay - Verser le reste de l’eau petit à petit à mesure que le liquide réduit; assaisonner avec le sel, la sauce soja noire, le sucre de palme et le jus de tamarin.
  • Gradually pour in the remaining water, then season with salt, Thai sweet dark soy sauce, palm sugar, and tamarind juice.
    1 teaspoon salt, 2 teaspoons Thai sweet dark soy sauce, 3 tablespoons palm sugar, 60 ml tamarind juice
  • Add the pickled garlic, Hang Lay masala, ginger, and the whole Thai garlic cloves.
    4 cloves pickled garlic, 2 tablespoons Hang Lay masala, 100 g ginger, 20 cloves Thai garlic
    Gaeng Hang Lay - Ajouter l’ail vinaigré, le masala Hang Lay, le gingembre et les gousses d’ail entières.
  • Simmer very gently for 4 hours, adding water as needed, until the pork is meltingly tender and a red layer of fat rises to the top.
    Gaeng Hang Lay - Ajouter les morceaux de porc et remuer à feu moyen environ 3 minutes jusqu’à ce que la surface se raffermisse.
  • Serve hot with steamed sticky rice.
    Steamed sticky rice

Notes

Slow, gentle cooking is essential; the dish is even better the next day, when the flavors have deepened and concentrated.

Nutrition

Calories: 486kcal | Féculents: 12g | Protein: 20g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Graisses trans: 0.02g | Cholesterol: 88mg | Sodium: 223mg | Potassium: 543mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg
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