Entree: Thailand – Northern Thailand – แกงฮังเล ➤ Gaeng Hang Lay (A Northern Thai slow-braised pork curry seasoned with ginger, tamarind, turmeric, and roasted spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 6 oz / 170 g)
- 6 cloves garlic (about 1.5 oz / 42 g)
- 2 tbsp (30 g) fresh ginger, peeled and grated
- 1 tbsp (15 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 6 dried red chilies, stems removed and toasted (about 0.5 oz / 14 g), soaked briefly in warm water
- 1 tsp (2 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1 tsp (5 g) shrimp paste, toasted lightly (kapi)
- 2 tbsp (30 g) tamarind paste
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar (or brown sugar)
- 2 cups (480 ml) water or pork stock
- 2 tbsp (30 ml) vegetable oil or rendered pork fat (for frying paste)
- Salt to taste
- 2 tbsp (30 g) roasted peanuts, roughly chopped, for garnish (optional)
- Fresh cilantro or sliced scallions for garnish (optional)

Instructions

1. Prepare the spice paste: in a mortar and pestle or small food processor, pound or process the toasted dried chilies (drained), toasted coriander and cumin seeds, garlic, shallots, grated ginger, turmeric, and toasted shrimp paste into a coarse paste.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add the spice paste and fry, stirring, until aromatic and the raw smell dissipates, about 3–5 minutes.
3. Add the pork cubes and increase heat to medium-high; brown the pork pieces on all sides, about 6–8 minutes.
4. Stir in the tamarind paste, fish sauce, and palm sugar, then pour in the water or pork stock to just cover the meat. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer gently until the pork is very tender and the sauce has reduced and thickened, about 1 to 1 1/2 hours. Stir occasionally and adjust seasoning with additional fish sauce or salt if needed.
6. Once cooked, taste and adjust balance of sour, salty, and sweet with small amounts of tamarind, fish sauce, or palm sugar. Serve hot over sticky rice, garnished with roasted peanuts and fresh cilantro or scallions if desired.