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Northern Thai Pork Curry

Gaeng Hang Lay -

gang hang lay- lanna pork curry

Main Ingredients:

Lean pork and pork skin with 3 layers (Back slab -skin and fat and meat)  500 grams or so. It adds flavour but some westerns do not like the fat so if need be best to cut off after cooking.

Yellow Indian curry powder 1 to two spoonfuls

Tamarind sauce 4-5 spoons (sour tamarind dried and water)

Garlic 8-12 Buds without skin (whole do not grind)

Fresh ginger sliced (shredded) 5 spoonfuls


1-2  KAFFIR LIME LEAVES
Black Soy Sauce 1 spoon

Water 5 cups

 

Chili Paste Ingredients

Large red dried chillies 5-6 chillies

Garlic slices 2 spoonfuls

Sliced shallots  2 spoonfuls

1)  Cube Pork and pork rind with fat still attached.

2) Grind chili paste ingredients and let stand one hour

2a) Add pork and skin with fat, to chili paste and mix in Indian curry powder. Let Marinate one hour.

3) Place  pork and marinate in large sauce pan and braze till you can smell pork frying. Then add water and cover with lid and simmer and string often and just before cooked add ginger and garlic.

4) After cooked season with tamarind sauce to taste

Then serve with Sticky rice

 

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