Chiang Mai Hung Lay

Ingredients

• 1kg pork belly, 4cm cubes
• 1 tbsp vegetable oil
• 2 shallots, sliced
• 3 tbsp tamarind concentrate
• 2 tbsp palm sugar
• 1 tsp kecap manis
• 1 tbsp ginger, finely julienned
• 2 tsp fish sauce
• 3 tbsp garlic cloves
• ½ cup fresh coriander
• Paste:
• 2 tbsp Valcom lemongrass
• 1 tbsp ginger, chopped
• 2 shallots, chopped
• 8 dried long chillies
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tsp shrimp paste
• 1 tsp salt

Method

1. In a bowl of boiling water, add in dried chillies and soak for 10-15 minutes. Once softened, reserve the chilli water, then roughly chop the chillies and add to a small food processor. Place in 3 tbsp of the chilli water along with the remaining paste ingredients. Blend the paste ingredients until a paste forms.
2. Using a heavy-based pot, heat oil to medium then add in the sliced shallots. Cook for 3 minutes until softened, they should not be coloured. Add in the curry paste and stir for a minute until the paste becomes fragrant.
3. Add the pork belly to the pot and cook for approximately 5 minutes until the pork begins to brown.
4. Pour in the tamarind, palm sugar, kecap manis and 1 cup of water, cover the pot with a lid and continue simmering for 60 minutes. If the curry starts looking dry, add a little more water to the pot, preventing it from sticking.
5. Pour in the fish sauce and add the garlic to the pot, continue cooking uncovered for a further 20 minutes until the pork is tender and the sauce begins to thicken.
6. Transfer the pork curry to a serving bowl and top with coriander to serve.

Product used in recipe

• Valcom - Valcom Lemon Grass