Gaeng Hung Lay (Thai Braised Pork Belly)

Ingredients

Hung Lay Curry Powder

• 1 8" cinnamon stick
• 2 tsp black peppercorns
• 2 tsp turmeric powder
• 1 tsp ground cardamom
• 2 tbs cumin seeds
• 2 tbs coriander seeds
• 1 star anise
• 1 tsp ground cloves or 3 pc whole cloves
• ½ tsp nutmeg
• 2 tsp fennel
• 5 pc white cardamom

Hung Lay Curry Paste

• 8-10 g dried mild red chilies, plus some spicier ones to taste (see Notes)
• 5 cloves garlic
• ½ C chopped shallots
• 1 stalk lemongrass, bottom half only, chopped
• 5 slices galangal
• 2-inch pc turmeric (or 1½ tsp powdered turmeric)
• 2 tbs hung lay curry powder (or garam masala)
• 1 tsp fermented shrimp paste (gapi)

Braised Pork Curry

• 1 lb pork belly, cut into big chunks
• 1 lb pork spare rib tips, chopped
• ½ C tamarind paste
• 2 tbs dark brown sugar or palm sugar
• 2 tsp black soy sauce or dark soy sauce
• 2 tbs fish sauce
• 1 head garlic (peeled, but keep cloves whole)
• ½ C pearl onions or Thai small shallots
• ¼ C julienned ginger

Directions

Hung Lay Curry Powder

1. Toast & Grind: Toast whole spices in a dry pan until fragrant and lightly darkened. Grind into a powder and store airtight in a cool, dark place.

Hung Lay Curry Paste

1. Chilies: Grind dried chilies to a powder (remove seeds to reduce heat).
2. Aromatics: Pound lemongrass and galangal into a paste. Add turmeric, then shallots and garlic; pound until fine.
3. Finish Paste: Add shrimp paste and ground spices and pound to combine. Alternatively, blend aromatics and shrimp paste, then blend in ground spices.
4. Combine: Add ground chilies and Hung Lay curry powder; blend just until combined.

Braised Pork Curry

1. Brown Pork: Heat a wok over medium. Add pork belly to a dry pan and sear until well browned on all sides. Add ribs and toss briefly.
2. Fry Paste: Add curry paste, toss to coat pork, and fry 2-3 minutes.
3. Braise: Add water to cover, plus fish sauce, black soy sauce, tamarind, and sugar. Simmer loosely covered about 2 hours, until pork is fork‑tender, adjusting liquid as needed.
4. Finish: Add julienned ginger, whole garlic cloves, and pearl onions; simmer 15-0 minutes until tender. Taste and adjust seasoning.

Chef's Notes

• This dish is classic Thai comfort food.
• You can approximate Hung Lay curry paste by mixing 3–4 tbsp store‑bought red curry paste with 2 tbsp Hung Lay curry powder or garam masala.
• In the U.S., use dried guajillo chilies as the base, adding a few dried arbol or Thai chilies to adjust heat.
• In Thailand, the mild dried chilies traditionally used are called spur chilies (prik chee fah)