Burmese-Style Braised Pork Belly Stew — Gaeng Hung Lay
A Northern Lanna slow-braised pork belly stew with Burmese-influenced curry paste, ginger, tamarind, and palm sugar, simmered until the pork falls apart and the dark sauce turns sticky-glossy, plated with sticky rice and pickled garlic.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g pork belly dry, season with salt. Slice 120g ginger into thin matchsticks, smash 12 garlic cloves. Whisk 80g hung lay paste with 60ml tamarind paste and 60ml water in a bowl.
Sear
Heat 60ml oil in a heavy pot over medium-high heat 1 minute until shimmering. Sear pork belly in batches in a single layer 7 minutes per batch, turning to brown all sides until fat renders golden and surfaces crust. Set aside.
Bloom
Add smashed garlic and ginger to the same pot over medium heat 90 seconds until softened and fragrant. Stir in hung lay paste, 2 tsp turmeric, and 2 tsp coriander, fry 2 minutes until darkened.
Braise
Pour in 600ml water and 30ml dark soy over medium heat with seared pork. Bring to a bare simmer covered 55 minutes until pork is fork-tender, fat is silky, and sauce darkens to mahogany.
Reduce
Stir in 40g palm sugar and 40ml fish sauce over medium-low heat 14 minutes uncovered until sauce reduces to a glossy sticky glaze and oil rises bright orange across the surface.
Toast
Add 60g raw peanuts to the simmering pot over low heat for the last 5 minutes until peanuts soften slightly and absorb the curry oil while pork stays meltingly tender.
Finish and plate
Kill the heat and fold 60g pickled garlic into the stew off heat 30 seconds for tangy lift. Divide the pork between two wide bowls and serve alongside 150g cooked sticky rice per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.