Gaeng hang lay (Northern Thai pork belly curry)
A dry, sticky Northern Thai pork belly curry with ginger, tamarind and warm spice, with no coconut milk anywhere.
- Time2 hr 15
- LevelMedium
- Costabout £1.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy casserole over a medium heat. Fry the curry paste, turmeric and curry powder for 2 minutes until fragrant.
2 min - 2
Add the pork and stir well to coat. Cook for 5 minutes, turning, until the outside turns pale.
5 min - 3
Add the garlic, shallots and half the ginger. Stir in the tamarind, sugar, fish sauce and tamari, then pour in the water.
- 4
Bring to the boil, then turn down to a low simmer. Cover and cook for 1 hour 15 minutes, stirring now and then, until the pork is soft.
75 min - 5
Take the lid off and simmer for 15 minutes more until the sauce is thick and glossy and clings to the meat.
15 min - 6
Stir in the rest of the ginger and serve with sticky or jasmine rice and a cucumber salad. It tastes even better the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.