Authentic Gaeng Hung Lay

800g-1kg pork belly, skin off, cut into large chunks
8 small shallots, peeled whole
6-8 pickled garlic cloves
1 tablespoon pickling liquid (optional)
300ml water (plus extra if needed)
2-3 tablespoons vegetable oil
Steamed jasmine rice, to serve
Julienned ginger, for garnish

The Paste
6-8 dried red chillies, roughly chopped
1 stalk lemongrass, finely chopped
1 thumb-size piece galangal, finely diced
1 thumb-size piece ginger, roughly chopped
4-5 shallots, peeled
4-5 garlic cloves
1 teaspoon shrimp paste
1 teaspoon garam masala
½ teaspoon turmeric
Pinch salt

The Seasoning
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 teaspoon palm sugar

PREPARATION

1. In a pestle and mortar add a pinch of salt and pound the dried chillies first. Gradually add lemongrass, galangal, ginger, shallots and garlic, pounding thoroughly after each addition until smooth. Add shrimp paste, garam masala and turmeric and continue pounding for 15-20 minutes until a cohesive paste forms.
2. Blanch the pork belly in boiling water for 10 minutes to remove impurities. Drain well.

COOKING

1. Heat vegetable oil in a wok over medium heat. Fry the paste for 4-5 minutes, stirring constantly, until darker in colour and fragrant with no raw aroma.
2. Add the drained pork belly and stir to coat thoroughly in the paste. Do not brown, just ensure even coverage.
3. Pour in enough water to just cover the pork. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1½ hours.
4. Add whole shallots, pickled garlic and a spoonful of pickling liquid. Stir gently.
5. Season with fish sauce, tamarind and palm sugar. Simmer uncovered for a further 20 minutes until the pork is extremely tender and the sauce thickened.
6. Taste and adjust seasoning if required. The curry should be savoury, gently sweet and slightly sour.
7. Serve topped with julienned ginger and steamed jasmine rice.

School of Wok Tips

• Pound the paste patiently. A smooth paste gives a smoother sauce.
• Fry the paste properly before adding liquid to remove raw flavours.
• Keep pork belly chunks large as they shrink during cooking.
• Balance sweet, sour and salty at the end rather than at the beginning.

FAQs

What makes Gaeng Hung Lay different from other Thai curries?
It does not use coconut milk and is flavoured with warming spices, tamarind and pickled garlic instead.

Can I make this in advance?
Yes? It tastes even better the next day once the flavours have developed.

Can I use normal garlic instead of pickled garlic?
Yes? You can add a small splash of rice vinegar to recreate some of the sour balance.