■ 500g Free Range Pork Belly cut into 2inch pieces
■ 500g Free Range Pork Shoulder diced
■ 2 Tbsp tamarind Juice
■ 2 Tbsp dark brown sugar or palm sugar
■ 2 tsp sweet dark soy sauce or ketjap manis
■ 2 Tbsp fish sauce
■ 4 inches of ginger cut into matchsticks
■ 300g boiled new potatoes
■ 8-10 g dried red chilies, add more or less to taste
■ 5 cloves garlic
■ 5 Thai shallots or 2 banana shallots, chopped
■ 1 stalk lemongrass, bottom half only, finely chopped
■ 5 slices galangal
■ 2-inch pc turmeric (or 1 ½ tsp powdered turmeric)
■ 2 Tbsp garam masala
■ 1 tsp fermented shrimp paste
- Prepare your pestle and mortar (for curry paste a heavy granite one is the best type), grind the dried chillis first then add the remaining fresh curry paste ingredients and pound to a smooth paste. Finally add the dried spices and mix well.
- Heat up a large wok, you shouldn’t need any oil because of the fatty pork belly. Once the wok is hot add the pork belly, trying not to overcrowd the pan. Brown the pork pieces on all sides, they might stick at first but should come free once they are nicely browned.
- Add the pork shoulder, give it a quick toss and then add the curry paste and mix well so all the pork is coated. Once the paste has cooked for a couple of minutes add a little bit of water, just enough to barely cover the pork.
- Add the fish sauce, soy sauce, tamarind and sugar, and cook for 2 hours, loosely covered, until the pork is nice and tender. Towards the last few minutes, check the amount of liquid, and if it’s very soupy, uncover the pot completely allow the liquid to evaporate. You want the sauce to be thick and rich in the end, Hunglay is not soupy.
- Add the boiled new potatoes and ginger and mix well, cook for another 15 minutes, add more water if needed to stop it becoming too dry.
- Taste and adjust the seasoning, garnish with more fresh ginger matchsticks and serve with Thai sticky rice and stir fried greens.