Gaeng hunglay

Name: Gaeng hunglay
Cuisine: American
Ingredients: 1 big slab of pork belly; Half garlic peeled; 1 small to medium sliced ginger; Half pack of hunglay powder; 1 pack tamarind seasoning; 2-4 tbl spoon brown sugar; 1-2 tbl spoon salt; 2-4 tbl spoon fish sauce; 2-3 tbl spoon red curry paste; 3-5 cups water

Captan_wonton @cook_3108729

This is my most favorite Thai curry.

This is a special curry made in the north country side.

During Thai new years about April 5-8 this is a dish that everyone cooks for the monks. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving.

Enjoy!

This is my most favorite Thai curry.

This is a special curry made in the north country side.

During Thai new years about April 5-8 this is a dish that everyone cooks for the monks. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving.

Enjoy!

Captan_wonton @cook_3108729

This is my most favorite Thai curry.

This is a special curry made in the north country side.

During Thai new years about April 5-8 this is a dish that everyone cooks for the monks. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving.

Enjoy!

This is my most favorite Thai curry.

This is a special curry made in the north country side.

During Thai new years about April 5-8 this is a dish that everyone cooks for the monks. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving.

Enjoy!

Saved

Ingredients

1big slab of pork belly
Halfgarlic peeled
1small to medium sliced ginger
Halfpack of hunglay powder
1 packtamarind seasoning
2-4 tblspoon brown sugar
1-2 tblspoon salt
2-4 tblspoon fish sauce
2-3 tblspoon red curry paste
3-5 cupswater

Saved

Steps

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.