Sawaddee ka welcome to hot thai kitchen today I am finally making a dish that's been requested
again and again and again it is a northern Thai curry by the name of gaeng Hung Lay and it is
braised pork belly in this curry paste that's full full of spices it's rich it's comforting
it's so delicious and finally you're gonna be able to make it at home so let's get started
as always we're gonna start out with the curry paste so I have here some dried chilies so I am
using two big mild ones for some color and also some little ones for some heat you don't have
to make this spicy at all if you don't want to I'm using guajillo peppers in Thailand you would
use pretty fat okay which is our bigger milder chili and I'm just gonna ask our ways as you've
seen me do this so many times grind these up in my coffee grinder and that's that for the
chilies the rest of the curry paste ingredients gonna sound pretty familiar if you've done this
before some shallots some garlic and some turmeric I'm using fresh but you can use powder instead if
you'd like some lemongrass and galangal and of course it's a Thai curry after all we're gonna
add a little bit of shrimp paste to here and all I'm gonna do as always is throw everything
into this jock and I'm gonna use my immersion blender to blend it all up and this as you now
know is my favorite way to make curry paste is by using an immersion blender it's just so fast
and so efficient let's hurry up and close that so we don't continue to perfume Adams apartment
alright so now that that's ground up to a certain degree let me get rid of this for a second we're
gonna add our dry ingredients so the dried chilies going in and this is the part that makes it a gang
hung Lee I'm going to add hyung Lee curry powder so this is just a blend of spices in Thailand you
can actually buy this in the north or you can just make it yourself I made this my self and
I will include the recipe in the written portion or a little secret you can also use garam masala
the Indian Gaur masala instead everybody has a different recipe so there's no like one correct
specific way of making the Heung whay curry powder as long as you like the smell of it it'll be
totally fine okay adding all of that into here it would be easier if I we're making more than this
but for now this will do so I have my big wok here which is nice for this because there's a bunch of
stuff to toss around and I have some pork belly that I cut into big chunks and you want to make
sure the chunks are because they shrink quite a bit once they cook and in a dry wok I'm just
gonna place these chunks of pork belly in there and the fat will slowly render out and you don't
want the heat to be too high otherwise the pork will burn before it has a chance to render this
is one of my favorite ways to eat pork belly is in the gang hung Lee is so good so we'll let that
go whoo so they're first going to stick because we didn't put any oil in it but after a while once it
starts to brown it will release itself so don't rush it and we're gonna do that for four sides
boo hoo and browning is flavor so do not skip this step now Clark belly is nice and browned
now I'm gonna add my pork spareribs now these are actually the tips of the spirits that have
been chopped and the reason why I like to add the risk in it's because the ribs have bones and the
bone to actually help flavor the sauce you could just do all pork belly you don't have to add any
other types of pork or you can just do all pork ribs but trust me you want the pork belly for
this gonna give this a quick toss I don't really need to brown the ribs the curry pace will now go
in and you're gonna just toss the pork and the curry paste get the curry paste sort of frying
in all of that pork fat that's starting to smell good all those spices are coming out I can smell
cinnamon and star anis cumin all right it gets super easy from here just gonna add water this
is a coconut milk free curry just until it covers the pork barely cover you don't want too much
liquid here that looks good now seasoning so I'm gonna go in with of course some fish sauce just a
little bit for now there's not gonna be that much liquid left in the end so you don't want to add
too much fish sauce at this point now we want to deepen and darken the color and I am going
to use some black soy sauce for that now black soy sauce we use a lot in Thai cuisine it's it's
not very salty it's very heavy and molasses II flavor and as you can see it darkens the color
almost instantly I'm also gonna add some dark brown sugar now northern Thai cuisine uses a lot
of different ingredients that really differ from central Thai cuisine which is what most people
are familiar with and sort of molasses e Things is one of them I'm going to add a whole bunch of
tamarind so this is tamarind concentrate or tamarind juice as I like to call it because
this is a sort of a sweet-and-sour type curry and that is it now you're just gonna let this go at a
low simmer for an hour and forty-five minutes to two hours until the pork is fork tender mmm look
at that now you know that is gonna taste good I mean I don't even have to tell you that looks
delicious a couple more things to add before we finish and first thing is whole cloves of garlic
okay now before you freak out we're gonna let the whole clove garlic cook slowly for about 15 to
20 minutes until they become melty and soft like roasted garlic mmm it's gonna be so good and sort
of one of the more iconic features of Gang Heinle some ginger lots and lots of julienne ginger in
Thailand we also like to add whole shallots but our shallots are super small so if you don't
have that you can also add pearl onions which I have prepared and healed and everything and just
didn't bring them oh well so if you have pearl onions throw them in as well and this is just
gonna cook for another 15-20 minutes until the garlic is soft and then it is done so get your
rice on yes this is the perfect consistency you can make it so there's more sauce but I think
thick what we call click-click in Thai like this it's just perfect the garlic is sustained yellow
from all the turmeric that's in there now if you want you can get some extra julienne ginger
and do a final garnish kind of like this I'll show you there we go and then people know that
there's lots of ginger in this dish and if they don't like ginger they can skip it always always
have this with rice of course take that piece right there grab some garlic and some sauce
over the garlic there is nothing quite like the texture of a slowly braised pork belly you know
that bouncy texture that kind of melts in your mouth and then you get a little
bit of the meaty true from the part that's that's meat so good and that the flavor of
this curry is so complex it's not that spicy but it's just so full of spices even though
it doesn't have any coconut milk it's rich and luscious and that ginger provides that
kick just to balance everything out this is something to make and there's not only
something to me is something to make when you want to impress people because trust me they
will be impressed so I hope you give this a try the recipe as always will be on hot
Thai Kitchen calm and when you make it send me a photo on Facebook Twitter or Instagram oh and
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your next TV she's tiny and finally you're gonna be able to make it at home so let's get started