Hungley pork curry, pickled garlic and roasted peanuts

 

This spicy dish form Northern Thailand is also called Burmese curry. With its very distinctive taste, this curry has no equivalent in Thai cuisine. Give it a try and you'll enjoy unique flavors.

Serves 2

 

Curry paste
5 spur dried red chilies, seeds removed 
2 garlic cloves
2 shallots
1 lemongrass stalk, finely chopped 
1 tablespoon finely chopped galangal 

1 tablespoon hungley powder 

1 teaspoon shrimp paste
 
Rehydrate chilies in hot water for about 5-10 minutes. Then drain and chop roughly. Add little by little chilies and other ingredients into a stone mortar (it's easier to pound if you add the ingredients little by little). Pound until smooth. 
  
Curry sauce
Curry paste prepared according to the above recipe

150 g pork belly, cut in 6 equal pieces

150 g pork shoulder, cut in 6 equal pieces

15 g ginger, cut in fine julienne

20 g pickled garlic
0.5 liter 
chicken stock
1 tablespoon coconut sugar 
1 tablespoon tamarind juice
1 teaspoon salt
20 g peanuts, unsalted, roasted
 
Marinate pork meat with the hungley curry paste for at least 20 minutes. Then fry the pork mixture in 2 tablespoons of oil, on low heat, for about 5 minutes. Then add ginger, pickled garlic, chicken stock (or water) and seasoning (sugar, tamarind, salt). 
Cook on low heat with a lid for about 1 hour, stirring occasionally.

Add peanuts and then taste to adjust the seasoning.

 

TIp : you can reduce the cooking time to 20 minutes by using pork tenderloin instead of pork shoulder.

 

What is hungley powder? It is a blend of spices, originally from Burma, sold in bags with a vintage look. If you don't have any, simply substitute curry powder, the smell and taste are relatively similar.

 

 

 

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