Name: Northern Thai Pork Belly Curry (Kang Hung Lay)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes; 2 pounds (907 g) boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes; 1/2 cup (168 g) red curry paste; 2 teaspoons (4 g) curry powder; 1 tablespoon (7 g) garam masala; 2 tablespoons (30 ml) canola or other high-temperature cooking oil; 1/2 cup (90 g) roasted peanuts; 3-inch (8-cm) piece fresh ginger, cut into matchsticks; 30 pickled garlic cloves, peeled (see Cook's Note); 3 cups (720 ml) chicken stock, or as needed to cover; 1 1/2 tablespoons (21 g) palm sugar or brown sugar; 1 1/2 tablespoons (23 ml) Thai tamarind concentrate; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) light soy sauce; 2 tablespoons (30 ml) black soy sauce; 1/3 cup (80 ml) pickled garlic juice; Lime leaves, thinly sliced, for garnish; Fresh cilantro leaves, for garnish

Directions

Watch how to make this recipe.

In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinate in the fridge for 4 hours or overnight.
When ready to cook, heat an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides. Add the peanuts, ginger and pickled garlic cloves. Pour in the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.
To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve garnished with lime leaves and cilantro.

Cook’s Note

Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.

Adapted from "101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand" by Jet Tila © Page Street Publishing 2022. Provided courtesy of Jet Tila. All rights reserved.