Hang Lay Curry, Nan Style

Name: Hang Lay Curry, Nan Style
Total time: 5400 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 1/2 pounds pork ribs; 2/3 pound pork belly; 2 packets (100 grams) Hang Lay curry paste; 15 cloves garlic; 10 shallots; 2 heads pickled garlic; 3 tablespoons pickled garlic juice; 1/2 tablespoon tamarind paste; 1.8 ounces (50 grams) julienned ginger; 1.8 ounces (50 grams) peanuts; 1 1/2 tablespoons fish sauce; 4 1/4 cups (1 liter) water; 2 tablespoons palm sugar; 1 tablespoon soy sauce; 1 tablespoon oyster sauce

Enjoy eating @May_Eatinglover

For a more delicious taste, make your own curry paste.

Enjoy eating @May_Eatinglover

For a more delicious taste, make your own curry paste.

Saved

Ingredients

1 hour 30 minutes

3-4 servings

1 1/2 poundspork ribs
2/3 poundpork belly
2 packets (100 grams)Hang Lay curry paste
15 clovesgarlic
10shallots
2 headspickled garlic
3 tablespoonspickled garlic juice
1/2 tablespoontamarind paste
1.8 ounces (50 grams)julienned ginger
1.8 ounces (50 grams)peanuts
1 1/2 tablespoonsfish sauce
4 1/4 cups (1 liter)water
2 tablespoonspalm sugar
1 tablespoonsoy sauce
1 tablespoonoyster sauce

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Steps

1 hour 30 minutes

1

Cut the pork ribs and pork belly into 1-inch pieces.
2

After cutting the pork, marinate it by mixing in the Hang Lay curry paste, oyster sauce, and soy sauce. Let it marinate for about 1 hour.
3

Heat a pan and add the marinated pork, cooking until the meat is firm. Then add water.
4

Simmer slowly until the liquid reduces and the pork is tender. Add peeled shallots, garlic, pickled garlic juice, chopped pickled garlic, and julienned ginger, then stir to combine.
5

Season with palm sugar, fish sauce, and tamarind paste. Sprinkle peanuts on top, turn off the heat, and serve on a plate.