Gaeng Hung Lay (Northern Pork and Ginger Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g pork belly slices
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 40 g fresh ginger, cut into fine strips
- 4 garlic cloves
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 30 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 603 kcal
- Protein
- 21 g
- Carbohydrate
- 11.3 g
- of which sugars
- 6.5 g
- Fat
- 51.9 g
- of which saturates
- 17.6 g
- Fibre
- 2.2 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into bite-sized chunks.
- 2
Crush the garlic cloves and fry with the curry powder and turmeric in a little oil in a large pan for 2 minutes until fragrant.
- 3
Add the pork and brown all over for 5 minutes.
- 4
Pour in 300ml water, cover and simmer for 40 minutes, stirring occasionally, until the pork is tender.
- 5
Stir in the ginger strips, tamarind paste, soy sauce and palm sugar, and simmer uncovered for 10 minutes until thickened.
- 6
Scatter with the roasted peanuts and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.