Thai
Gaeng Hung Lay
A Northern Thai pork curry with tender belly and shoulder simmered in an aromatic dried-chile paste, tamarind, ginger, pickled garlic, and peanuts. It is rich, gently sweet-sour, and deeply savory without coconut milk.
Ingredients
- Pork belly, skin on, cut into 3 cm pieces200g
- Pork shoulder, cut into 3 cm pieces150g
- Dried spur chilies, deseeded and soaked until soft4
- Dried bird's eye chilies, soaked until soft2
- Lemongrass, tender inner part finely sliced1 stalk
- Galangal, finely chopped1 tsp
- Shallots, chopped3 small
- Garlic cloves4
- Coriander root, scraped and chopped1
- Shrimp paste1 tsp
- Salt1/2 tsp
- Hung lay curry powder1 tbsp
- Vegetable oil1 tbsp
- Water2 cups
- Fresh ginger, cut into fine matchsticks2 tbsp
- Pickled garlic cloves6 cloves
- Pickled garlic brine1 tbsp
- Roasted peanuts2 tbsp
- Tamarind pulp mixed with water2 tbsp
- Palm sugar1 tbsp
- Fish sauce1 tbsp
Method
- Pound the soaked chilies with the salt in a mortar until fairly smooth.
- Add lemongrass, galangal, coriander root, shallots, and garlic, then pound to a coarse paste.
- Pound in the shrimp paste until fully combined.
- Mix the pork belly and pork shoulder with the curry paste and hung lay curry powder, then let it stand for 15 minutes.
- Heat the oil in a heavy pot over medium heat and fry the marinated pork for 6 to 8 minutes until the paste smells fragrant and the pork begins to render fat.
- Add the water, bring to a gentle boil, then reduce to a low simmer.
- Cover partially and simmer for 50 minutes, stirring occasionally, until the pork is beginning to soften.
- Add the ginger, pickled garlic cloves, pickled garlic brine, peanuts, tamarind, palm sugar, and fish sauce.
- Simmer uncovered for 25 to 35 minutes more, until the pork is tender and the sauce is thick, glossy, and reddish-brown.
- Taste and adjust with a little more tamarind, palm sugar, or fish sauce so the curry is savory, mildly sweet, and tangy.
- Rest the curry for 10 minutes before serving with steamed jasmine or sticky rice.
Common questions
Can I substitute the pork belly or pork shoulder in Gaeng Hung Lay?
Yes. Keep some fatty pork if possible for richness. Use all shoulder for a leaner version, or replace part of the pork with pork butt. Avoid very lean cuts; they dry out during the long simmer.
How long does Gaeng Hung Lay take to cook until the pork is tender?
Plan on about 1 hour 20 minutes to 1 hour 40 minutes total after marinating. The pork usually needs 50 minutes covered, then 25 to 35 minutes uncovered to become tender and the sauce to thicken.
What are the most common mistakes when making Gaeng Hung Lay?
The biggest mistakes are not pounding the curry paste enough, frying the paste too briefly, and boiling too hard. Also avoid adding too much water at once; a gentle simmer helps the pork tenderize and the sauce concentrate.
How should I store leftover Gaeng Hung Lay, and does it taste better the next day?
Store it covered in the fridge for up to 4 days. It often tastes even better the next day because the spices mellow and deepen. Reheat gently with a splash of water if the sauce has thickened too much.
What should I serve with Gaeng Hung Lay?
Serve it with steamed jasmine rice to soak up the rich sauce. It also pairs well with sticky rice, a simple cucumber relish, or blanched greens to balance the sweet-sour, aromatic curry flavors.