Gaeng Hung Lay

• 10 dried chilli, soaked (deseeded if you want it less spicy)
• 25g galangal
• 2 stalks of lemongrass
• 25g ginger 
• 2 garlic cloves
• 5 thai shallots
• 1 tsp of tumeric
• 2 tbsp of garam masala 

• For the curry
• 250g pork belly, blanched to remove impurities, cut into large chunks.
• (You can use pork ribs as well in the curry if you like, just cut into small pieces) 
• 5 garlic cloves, peeled, whole
• 8 thai shallots, peeled, whole
• 300ml stock or water 

• Seasoning
• 1-2 tbsp fish sauce
• 1-2 tsp of palm sugar
• 1 tbsp tamarind puree 

• 50g fresh ginger, julienned and soaked in cold water, for garnish.

To start, finely chop the curry paste ingredients and then use a pestle and mortar to pound them into a smooth paste. It is a good idea to introduce the ingredients one at a time, starting with the harder aromatics like dried chilli, lemongrass, galangal and then moving onto the ginger, turmeric, garlic, and shallots. This staggered approach will mean that you get to a paste much quicker. Once you have a smooth paste, add the garam masala and mix it well.

(Tip: adding a tsp of salt to the pestle before you start will help to break down the ingredients, the salt acts as an abrasive and also helps to draw the moisture out of the ingredients.)

Alternatively, you can use a food processor to make your paste, but you may find that you need to add a bit of water to help it come together into a paste.

To cook the curry, over a medium heat, fry off the paste for 3-4 minutes until fragrant, being careful not to burn it.

Next add the pork belly and fry it in the paste for another minute. Add enough stock to cover the pork. Bring to the boil and then turn down to a simmer.

Allow the curry to cook for 1 - 1 ½ hours until the pork is tender and the sauce has a thickened rich consistency.

30 minutes before the end, add the whole garlic and shallots and allow them to simmer until tender and sweet.

Season the curry and then top with the julienned ginger for garnish, serve alongside steamed jasmine rice