Burmese-style Pork Curry

Name: Burmese-style Pork Curry (Gaeng Hang Lae)
Cuisine: Myanmar (Burma)
Ingredients: 60 mL (4 tablespoons) safflower oil; All of the curry paste; 300 g (10 oz) pork belly, fresh bacon or pork leg with the skin attached, cut into 2 cm (¾ in) cubes; 300 g (10 oz) pork belly, fresh bacon or pork leg with the skin attached, cut into 2 cm (¾ in) cubes; 300 g (10 oz) pork belly, fresh bacon or pork leg with the skin attached, cut into 2 cm (¾ in) cubes; 200 g (7 oz) pork neck (blade), cut into 2 cm (¾ in) cubes; 200 g (7 oz) pork neck (blade), cut into 2 cm (¾ in) cubes; 30 mL (2 tablespoons) thick soy sauce or fish sauce; 30 mL (2 tablespoons) thick soy sauce or fish sauce; 30 mL (2 tablespoons) thick tamarind water; 1 teaspoon palm sugar; 1 cup (4 oz) ginger, julienned; 5 heads pickled garlic, cut in half and the outer skin peeled, together with their juice; 4 dried long red chillies, deseeded and chopped; 5 red shallots, chopped; 5 cloves garlic, chopped; ½ stalk lemongrass, finely sliced; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 2 tablespoons Gaeng Hang Lae powder or 1 tablespoon curry powder, 2 star anise, roasted and 2 cm (¾ in) length cassia bark, roasted; 2 tablespoons Gaeng Hang Lae powder or 1 tablespoon curry powder, 2 star anise, roasted and 2 cm (¾ in) length cassia bark, roasted; 2 tablespoons Gaeng Hang Lae powder or 1 tablespoon curry powder, 2 star anise, roasted and 2 cm (¾ in) length cassia bark, roasted; 2 tablespoons Gaeng Hang Lae powder or 1 tablespoon curry powder, 2 star anise, roasted and 2 cm (¾ in) length cassia bark, roasted; 1 teaspoon salt

Gaeng Hang Lae

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

FOR A PERIOD of 200 years Chiang Mai was under the sovereignty of Burma. And it is from that country that this curry originally came, but the Thais adapted it and now it is standard Chiang Mai fare. I got this recipe from Khun Wipat Burupat — or, as she is affectionately called, Bpa (Aunty) Pen — one of the few people who still cook northern food authentically.

Ingredients

Asia
Myanmar (Burma)
Thailand
Chiang Mai
Main course
South East Asia

Ingredients

Method