Recipe for Northern Thai Hunglay Pork Curry 
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Yield:
1
Ingredients:
Amount Ingredient
gkaeng hunglay)
Serves 10
2 tbl black soy sauce (see Notes)
1/2 lb fat-laced pork (such as pork butt), cut into 2 inch chunks
----------------- For Hunglay curry paste: ----------------
10 x to 20 dried red chilies, seeded and soaked to soften, then minced
Bottom half of a stalk of lemongrass, trimmed and sliced thinly, then minced
(about 2 generous tablespoons minced)
1 tbl minced galangal root
1 tsp minced fresh turmeric
8 x cloves garlic, chopped
3 x shallots, chopped
1 tsp sea salt
1 tbl shrimp paste (see Notes)
1 tbl Madras yellow curry powder
----------------- To finish: ----------------
3 tbl lard or peanut oil
1/2 x to 2 cups water, or unsalted pork or chicken stock
1/4 cup finely slivered fresh ginger
3 x shallots, cut in half and crushed
1/4 cup garlic cloves, peeled and crushed whole
1/4 cup unsalted roasted peanuts, optional
2 x to 3 tablespoons tamarind juice the thickness of fruit concentrate
2 x to 3 teaspoons palm sugar, as needed to taste
Instructions:
Instructions: Sprinkle black soy sauce over pork chunks, knead well into the pork pieces and let sit 15 to 20 minutes.

In the meantime, pound the curry paste ingredients in a heavy stone mortar to make a well-blended paste.

Mix paste with pork pieces, making sure all of them are well coated with the spice mixture. Marinate for at least half an hour before cooking.

Heat a wok until its surface is smoking hot. Swirl in the lard or oil to coat and wait 15 to 20 seconds for fat to heat. Add marinated meat and sear and brown a few minutes, until the pieces are firm and have lost their raw pink color.

Transfer to a pot for stewing and add 1 1/2 cups water.

Bring to boil over high heat, then reduce heat to low and simmer covered for 45 minutes. Add ginger, crushed shallots and garlic cloves and peanuts (if using). Continue to simmer another 45 minutes to an hour, until most of the liquid has cooked away and the pork is very tender. The sauce should be thick and rich. If it is watery, finish the cooking over medium-high heat uncovered to reduce the sauce. (If the mixture should dry out at any time during cooking, add a little more water.)

Stir in 2 tablespoons of tamarind juice and 2 teaspoons palm sugar to enhance the flavor of the curry. If the curry is not hot enough to your liking, add ground dried red chilies; if its not salty enough, sprinkle in a little fish sauce. If you prefer the curry a little sweeter or a bit more tart, add palm sugar and tamarind to taste. Cook a few minutes longer to blend the flavors.

Serve with rice.

Notes:
Black soy sauce is a very dark (almost black), thick, semi-sweet sauce with a taste reminiscent of molasses. A good brand is sold under a dragonfly logo. The company also makes a thin and a sweet soy sauce bottled in identical bottles, so take care to read labels carefully.

Use a Thai brand of shrimp paste. It is sold in small plastic containers and should list only shrimp and salt as ingredients. Remove the layer of wax on top before using the dark, purplish or brownish gray paste.

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