Gaeng Hung Lay (Thai Braised Pork Belly)

Ingredients

Hung Lay Curry Powder

• 1 8" cinnamon stick
• 2 tsp black peppercorns
• 2 tsp turmeric powder
• 1 tsp ground cardamom
• 2 tbs cumin seeds
• 2 tbs coriander seeds
• 1 star anise
• 1 tsp ground cloves or 3 pc whole cloves
• ½ tsp nutmeg
• 2 tsp fennel
• 5 pc white cardamom

Hung Lay Curry Paste

• 8-10 g dried mild red chilies, plus some spicier ones to taste (see Notes)
• 5 cloves garlic
• ½ C chopped shallots
• 1 stalk lemongrass, bottom half only, chopped
• 5 slices galangal
• 2-inch pc turmeric (or 1½ tsp powdered turmeric)
• 2 tbs hung lay curry powder (or garam masala)
• 1 tsp fermented shrimp paste (gapi)

Braised Pork Curry

• 1 lb pork belly, cut into big chunks
• 1 lb pork spare rib tips, chopped
• ½ C tamarind paste
• 2 tbs dark brown sugar or palm sugar
• 2 tsp black soy sauce or dark soy sauce
• 2 tbs fish sauce
• 1 head garlic (peeled, but keep cloves whole)
• ½ C pearl onions or Thai small shallots
• ¼ C julienned ginger Notes

Directions

Hung Lay Curry Powder

1. Toast whole spices in a dry sauté pan until aromatic and darkened slightly, then combine all spices in a coffee grinder or blender and grind into a powder. Store in an airtight container in a cool, dark place.

Hung Lay Curry Paste

1. Grind dried chilies into a powder in a spice grinder, removing the seeds if you want to reduce the heat.
2. In a mortar, pound lemongrass and galangal into a fine paste. Add turmeric and pound until fine, then add shallots and garlic until fine. Add the shrimp paste and ground dry spices and pound to mix. If using an immersion blender, combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste, then add the ground dry spices and blend to mix.
3. Add the dried chilies and the hung lay curry powder and blend just until well combined.

Braised Pork Curry

1. Preheat wok over medium heat. Add the pork belly pieces to the dry pan in one layer and let them sear until well browned on all sides.
2. When the pork belly is brown, add the pork ribs and give it a quick toss. Add the curry paste, toss to coat all pieces of pork, and fry for 2-3 minutes.
3. Add enough water to cover the pork along with the fish sauce, black soy sauce, tamarind, and sugar. Cook loosely covered for about 2 hours or until the pork is fork tender. Check occasionally to make sure the sauce is reducing. Add water if the sauce is pan is too dry or uncover completely if the sauce is too thin.
4. Once pork is tender add julienned ginger, whole garlic cloves and pearl onions and simmer for another 15-20 minutes until the garlic is tender. Taste and adjust seasoning.

Chef's Notes

• This is classic Thai comfort food
• You can approximate Hung Lay Curry Paste by combining 3-4 tbs store-bought red curry paste with 2 tbs hung lay curry powder or garam masala.
• In the US, use dried guajillo peppers, and then add a few dried arbol or Thai chilies to adjust the heat. In Thailand, the mild dried chilies are called spur chilies or "prik chee fa"