Thai
Kaeng Hung Lay (Northern Pork Belly Curry)
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Kaeng Hung Lay (Northern Pork Belly Curry) is Thai home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cube the pork belly and sear it in a heavy pot until browned on most sides.
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Add the hung lay curry powder and garlic and stir to coat.
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Add the julienned ginger, tamarind paste, palm sugar and enough water to just cover the pork.
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Cover and braise on low heat, mostly unattended, until the pork is fork-tender and the fat has softened, about 90 minutes.
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Stir in the peanuts and uncover for the final 10 minutes to let the sauce thicken.
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This is weekend food, a Chiang Mai household's cool-season braise. Serve hot alongside sticky rice.
Watch how to cook Kaeng Hung Lay (Northern Pork Belly Curry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Thai dinner is a plate rather than a single dish. These are the courses that normally sit beside Kaeng Hung Lay (Northern Pork Belly Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kaeng Hung Lay (Northern Pork Belly Curry) carries peanuts. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Drunken Noodles with Chicken |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 670 kcal
- Protein
- 12 g
- Carbs
- 10 g
- Fat
- 65 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 90 mg
- Saturated fat
- 24 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kaeng Hung Lay (Northern Pork Belly Curry) takes about 100 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.