Kaeng Hang Le (Northern Thai Pork Belly Curry)

Name: Kaeng Hang Le (Northern Thai Pork Belly Curry)
Total time: 2 h 30 min
Yield: 6
Cuisine: Thai (Northern / Lanna)
Ingredients: 600 g Pork belly, skin on, in 4 cm chunks; 400 g Pork shoulder, in 4 cm chunks; 6 Dried red chillies, soaked; 6 Shallots; 6 Garlic cloves; 2 stalks Lemongrass, sliced; 3 cm Galangal, sliced; 1 tsp Shrimp paste; 2 tbsp Hang le curry powder (or 1 tbsp mild curry powder + ½ tsp each turmeric, coriander and cumin); 2 tbsp Dark soy sauce; 2 tbsp Fish sauce; 3 tbsp Palm sugar; 3 tbsp Tamarind paste; 50 g Ginger, cut in fine matchsticks; 10 cloves Pickled garlic, whole cloves, plus 2 tbsp of its brine; 3 tbsp Roasted peanuts (optional); 700 ml Water; 2 tbsp Neutral oil

Pork belly and shoulder braised slowly in a dark, sweet-sour curry of dried spices, tamarind, palm sugar, ginger and pickled garlic — no coconut milk at all. The Burmese-born festive curry of Chiang Mai, eaten with long-grain rice rather than the sticky rice of the north, and always better on the second day.

来源

食谱提供 Lanna (northern Thai) kitchens · 🏺 传统 · The old Lanna kingdom around Chiang Mai — cooler, herb-heavy, barely sweet, in contact with Shan and Yunnanese trade

Chiang Mai · the festive pork curry — An ownerless regional dish, so no cook is credited. The cited article confirms kaeng hang le as a rich Northern Thai pork curry, a specialty of the region, eaten with long-grained rice rather than sticky rice, using dried spices common to Burmese rather than northern Thai curries, and served as a festive dish. The marinade, the pickled garlic and ginger, timings and quantities are this book's own.

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Thai Secret Cooking School Marion Grasby Pailin's Kitchen

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步骤

Pound or blend the chillies, shallots, garlic, lemongrass, galangal and shrimp paste into a rough paste. Mix it with the curry powder, dark soy and half the fish sauce and rub into the pork. Marinate 1 hour, or overnight.
Heat the oil in a heavy pot and sear the pork in its marinade over medium heat 8 minutes, turning, until the paste darkens and smells toasted.
Add the water, palm sugar, tamarind, remaining fish sauce and the pickled-garlic brine. Bring to a boil, then cover and simmer very gently 1½ hours, stirring now and then, until the pork is soft enough to cut with a spoon.
💡 Low, and long. Hang le is a curry that reduces on its own — no coconut milk to thicken it, so the sauce must come from time, rendered fat and dissolved pork.
Add the ginger matchsticks, whole pickled garlic and peanuts. Simmer uncovered 20 minutes more until the sauce is dark, glossy and clings to the meat.
Taste: it should be sweet first, then sour, then salty, with the ginger sharp on top. Adjust with palm sugar or tamarind. Rest 15 minutes and serve with jasmine rice.

💡 小贴士

Make it the day before a party — it is Chiang Mai's wedding and temple-fair dish precisely because it sits well in the pot for hours and improves.
The pickled garlic is not optional. Its sweet-sour brine is what pulls the dried spices and the pork fat into one sauce.