🍛 Gaeng hung lay (Northern Thai pork curry)

Name: Gaeng hung lay (Northern Thai pork curry)
Total time: 120 min
Yield: 6
Cuisine: Thailand · Chiang Mai
Ingredients: 1 kg pork belly, cut into 4 cm cubes; 4 tbsp massaman or hung lay curry paste; 60 g fresh ginger, cut into thin strips; 3 tbsp tamarind paste; 60 g roasted peanuts; 2 tbsp palm or brown sugar; 6 garlic cloves, peeled whole; Salt; 500 ml water

Origin: Thailand · Chiang Mai

462kcal

per serving · 250 g

185kcal

per 100 g

30 gProtein12 g / 100 g

32 gFat13 g / 100 g

12 gCarbs5 g / 100 g

Gaeng hung lay is a rich, dark pork belly curry from northern Thailand. The meat is braised slowly with a curry paste spiced in the Burmese style, plenty of fresh ginger, sour tamarind and whole peanuts until it is tender and the sauce is sweet, sour and deeply savoury. It contains no coconut milk and is eaten with sticky rice.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein12 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: pork belly, massaman curry paste

Not veganbecause of: pork belly, massaman curry paste

Contains porkbecause of: pork belly

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Peanuts

What it is made of

pork bellygingertamarindpeanutsmassaman curry paste

Recipe

6 servings120 min

Ingredients

1 kg pork belly, cut into 4 cm cubes
4 tbsp massaman or hung lay curry paste
60 g fresh ginger, cut into thin strips
3 tbsp tamarind paste
60 g roasted peanuts
2 tbsp palm or brown sugar
6 garlic cloves, peeled whole
Salt
500 ml water

Method

Rub the pork with the curry paste and leave to marinate for at least 30 minutes.
Fry the pork in a heavy pot over medium heat until it releases some fat and browns.
Add the water, tamarind and sugar, cover and simmer for 1 hour.
Add the ginger, garlic and peanuts and simmer for another 30 minutes until the pork is very tender.
Season with salt and serve.

How to make it lighter

Pork belly is fatty: chill the curry and lift off the solid fat before reheating.
Swap part of the belly for lean pork shoulder to cut the energy per portion.
Serve a small portion of the curry with plenty of steamed vegetables and less rice.

History

The curry is a speciality of Chiang Mai and the old Lanna kingdom, and is generally said to have come to northern Thailand with Burmese and Shan communities; it is related to the Burmese hinlay. It is often cooked for festivals and temple fairs in the north.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →