Recipe: Tasty Gaeng hunglay

Gaeng hunglay. Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce.

Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat. The recipe varies widely from cook to cook, and from province to province, with each having its own special ingredient that makes it unique. Gaeng hunglay This is my most favorite Thai curry. You can have Gaeng hunglay using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gaeng hunglay

1. You need of big slab of pork belly.
2. You need of garlic peeled.
3. It's of small to medium sliced ginger.
4. Prepare of pack of hunglay powder.
5. It's of tamarind seasoning.
6. You need of spoon brown sugar.
7. It's of spoon salt.
8. You need of spoon fish sauce.
9. You need of spoon red curry paste.
10. Prepare of water.

This is a special curry made in the north country side. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving. Northern Thai Pork Curry, 'Gaeng Hanglay' In our continuing effort to present regional Thai recipes, here is an authentic version of Gaeng Hanglay, a northern Thai curry made with pork (or beef). Similar to massaman but without the coconut milk.

Gaeng hunglay instructions

1. First cut pork belly to medium size cubes.
   
2. In a pot heat ginger and garlic stir for 1 min on high heat..
   
3. Add red curry paste stir for 1-2 min then add pork belly meat to the pot. Stir again with curry paste for 3-5 min. Now add water until it covers the meat..
4. Next add half a pack of hunglay powder. If you cannot find hunglay powder you can mix 1:1 ratio of turmeric and tamarid seasoning = hunglay powder. Same shit.
5. Next add half a pack of tamarind seasoning, brown sugar, fish sauce and salt..
6. Let boil for 1-2 min. Reduce heat to low or medium low and let simmer for 45 min up to 2 hours.
7. Every 20 min or so occasionally stir, and taste. If needed add more sugar, for sweetness, add more tamarind seasoning for sourness, add fish sauce for saltyness. This is your hunglay. Make it how you want it..
8. For my curry about 50 min into the simmering the oil from the pork rendered and we need to take a spoon and scoop it out.
9. About 1.5 hours later my hunglay was finished. Uncover and set the heat to high or medium high. Let the curry get thicker. Turn heat off let rest then serve with rice..

The main ingredient is pork, and you can use a fatty belly pork or other cut of your choice. Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all. It's a red curry on spice steroids and the extra kick and spice, as well as the richness of the pork belly, make this one of my favourite Thai curries and Authentic Northern Thai Recipe for Kaeng Hunglay Pork Curry - YouTube Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat. Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE.