Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, gaeng hunglay. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce.
Gaeng hunglay is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Gaeng hunglay is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have gaeng hunglay using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gaeng hunglay:
- Prepare 1 big slab of pork belly
- Get Half garlic peeled
- Make ready 1 small to medium sliced ginger
- Make ready Half pack of hunglay powder
- Make ready 1 pack tamarind seasoning
- Prepare 2-4 tbl spoon brown sugar
- Prepare 1-2 tbl spoon salt
- Make ready 2-4 tbl spoon fish sauce
- Prepare 2-3 tbl spoon red curry paste
- Prepare 3-5 cups water
The curry paste packs healthy doses of a number of particularly fragrant herbs and spices. This is my most favorite Thai curry. This is a special curry made in the north country side. Literally every house hold is eating this for Thai new years like Americans.
Instructions to make Gaeng hunglay:
- First cut pork belly to medium size cubes
- In a pot heat ginger and garlic stir for 1 min on high heat.
- Add red curry paste stir for 1-2 min then add pork belly meat to the pot. Stir again with curry paste for 3-5 min. Now add water until it covers the meat.
- Next add half a pack of hunglay powder. If you cannot find hunglay powder you can mix 1:1 ratio of turmeric and tamarid seasoning = hunglay powder. Same shit
- Next add half a pack of tamarind seasoning, brown sugar, fish sauce and salt.
- Let boil for 1-2 min. Reduce heat to low or medium low and let simmer for 45 min up to 2 hours
- Every 20 min or so occasionally stir, and taste. If needed add more sugar, for sweetness, add more tamarind seasoning for sourness, add fish sauce for saltyness. This is your hunglay. Make it how you want it.
- For my curry about 50 min into the simmering the oil from the pork rendered and we need to take a spoon and scoop it out
- About 1.5 hours later my hunglay was finished. Uncover and set the heat to high or medium high. Let the curry get thicker. Turn heat off let rest then serve with rice.
Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat. The recipe varies widely from cook to cook, and from province to province, with each having its own special ingredient that makes it unique. The ingredient list usually includes whole garlic cloves, julienne slivers of fresh ginger. Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all. It's a red curry on spice steroids and the extra kick and spice, as well as the richness of the pork belly, make this one of my favourite Thai curries and This Hang Lay Curry recipe comes all the way from India through the northern Burmese border.
So that’s going to wrap this up with this special food gaeng hunglay recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
