When the rich, complex aromas of Chiang Mai ‘Hung Lay’ Pork Curry start filling the kitchen, I can’t help but feel transported to the vibrant streets of Thailand. This dish, with its perfect blend of sweetness from palm sugar and tang from tamarind, is about so much more than just a meal—it’s a celebration of flavors that captivates the senses. I first discovered this gem during a cooking class, where the instructor passionately shared the secret behind the tender, melt-in-your-mouth pork nestled in a thick, fragrant curry, and it quickly became a go-to dish in my home.
After a long week of fast food and takeout fatigue, this curry offers a welcome respite, allowing me to lose myself in the meditative rhythm of cooking. With surprisingly simple ingredients and a few comforting spices, this dish is not only a feast for the palate but also a rewarding experience to share with family and friends. Ready to dive into the enchanting world of Thai cuisine? Let’s get cooking!
Why is Chiang Mai ‘Hung Lay’ Pork Curry irresistible?
Savory delight: The marriage of flavors from tamarind, palm sugar, and spices creates a curry that’s both savory and sweet, giving you a true taste of Thailand.
Comforting warmth: Perfect for cozy nights, this dish envelops you in its rich aroma, making it a delightful comfort food for any occasion.
Simple technique: With just a few steps, you can master this dish, impressing friends and family without needing expert skills.
Crowd-pleaser: Serve it with steamed rice, and watch it disappear—it’s a guaranteed hit at gatherings!
Versatile option: Feel free to adapt the spiciness level to suit your preferences or dietary needs.
Are you ready to explore even more delicious Thai recipes to expand your culinary repertoire?
Chiang Mai ‘Hung Lay’ Pork Curry Ingredients
• Let’s gather the flavors for a Thai feast!
For the Pork Curry
- Vegetable oil – A light oil helps to sauté the shallots and base your curry without overpowering the flavors.
- Asian red shallots – Their sweetness enhances the curry’s depth; you can substitute with yellow onions if needed.
- Pork belly – This cut becomes melt-in-your-mouth tender and rich in flavor; you can also use pork shoulder.
- Tamarind concentrate – Provides a unique tangy flavor that balances the sweetness; look for it in Asian grocery stores.
- Palm sugar – Adds a gentle sweetness; if unavailable, light brown sugar works as a substitution.
- Sweet dark soy sauce (e.g., kecap manis) – This adds depth and a hint of caramel flavor; regular soy sauce can work in a pinch.
- Fish sauce – This umami powerhouse is essential for authentic flavor; it can be omitted for a vegetarian version.
- Young ginger – Use for its aromatic and spicy warmth, enhancing the overall complexity of the dish.
- Pickled garlic cloves – They bring a tangy kick that contrasts beautifully with the rich curry; regular garlic can be used if pickled isn’t available.
- Pickled garlic juice – Adds a pop of acidity; you can substitute with a splash of apple cider vinegar.
- Coriander (cilantro) leaves – Fresh herbs to garnish, adding brightness; feel free to skip if you’re not a fan.
- Steamed rice – A comforting side that soaks up the delicious sauce— jasmine rice is the classic choice.
For the Curry Paste
- Dried long red chillies – These provide spice and color; you can adjust the amount based on your heat preference.
- Lemongrass – Adds a subtle citrusy aroma; you can use lemongrass paste if you can’t find fresh stalks.
- Galangal – A fragrant root similar to ginger, it is essential for authentic Thai flavors; fresh ginger can be a substitute in a pinch.
- Asian red shallots – As mentioned, their flavor becomes sweeter upon cooking, enhancing the paste.
- Garam masala – A blend of spices for warmth; if you don’t have it, use a mix of cumin, coriander, and cinnamon.
- Turmeric – This adds a beautiful golden color and earthy taste, be sure to use fresh or ground based on availability.
- Shrimp paste – Adds depth and umami to the curry; omit for a vegetarian version or replace with miso paste for a similar effect.
- Sea salt – Always season to taste and balance the flavors throughout the cooking process.
Get these ingredients ready, and you’ll be one step closer to creating a heartwarming bowl of Chiang Mai ‘Hung Lay’ Pork Curry that your loved ones will savor!
How to Make Chiang Mai ‘Hung Lay’ Pork Curry
-
Soak the dried chillies in hot water for 15 minutes until softened. Drain, reserving the soaking liquid. Chop the chillies roughly and place them in a food processor.
-
Blend the curry paste ingredients with 3 tablespoons of soaking liquid until smooth. This will create a fragrant base for your curry, filling your kitchen with enticing aromas.
-
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add sliced shallots and cook for 3-4 minutes, or until softened. Their sweetness will start developing, setting the stage for the dish.
-
Add the blended curry paste, stirring for about a minute until fragrant. The colors and rich scents will begin to blend, making your mouth water in anticipation.
-
Incorporate the pork chunks and cook for 4-5 minutes until they start to color. This step locks in flavor and creates that irresistible golden crust.
-
Mix in tamarind, palm sugar, sweet dark soy sauce, and 1 cup of water. Stir well to combine, then cover and simmer on low heat for 1 hour. Check occasionally to prevent dryness and keep it nice and saucy.
-
Uncover the pot and stir in fish sauce, ginger, pickled garlic cloves, and juice. Simmer uncovered for another 20-30 minutes until the sauce thickens and the pork is fork-tender. Your curry will become beautifully rich and luscious.
-
Serve the curry in a bowl, garnished with fresh coriander leaves. Pair it with steaming rice to soak up all the flavors. Gather your loved ones and enjoy a cozy meal together!
Optional: Add a squeeze of lime for an extra citrusy zing!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chiang Mai ‘Hung Lay’ Pork Curry
Fridge: Store leftover Chiang Mai ‘Hung Lay’ Pork Curry in an airtight container for up to 3 days to keep its flavors fresh and delicious.
Freezer: For longer storage, freeze the curry in airtight containers or freezer bags for up to 3 months. Be sure to cool it completely before freezing to maintain the best texture.
Reheating: To enjoy this comforting dish again, thaw it overnight in the fridge and gently reheat on the stove over low heat, stirring occasionally until warmed through.
Avoiding Waste: If you only plan to eat some of the curry, consider portioning out individual servings before freezing, making it easy to enjoy just the right amount any time!
What to Serve with Chiang Mai ‘Hung Lay’ Pork Curry?
When the warm, earthy spices and rich aroma of your curry fill the air, you’ll want to complement it with sides that enhance its tantalizing flavors.
-
Steamed Jasmine Rice: This fragrant rice soaks up the savory sauce, providing the perfect base for each delicious bite.
-
Crispy Spring Rolls: The crunchiness of these rolls adds a satisfying contrast to the tender pork, making for an exciting texture combination.
-
Thai Cucumber Salad: This refreshing side balances the richness of the curry with a tangy, sweet crunch, revitalizing your palate with each forkful.
-
Spicy Thai Slaw: The zesty kick of this slaw—with cabbage, carrots, and a chili-lime dressing—brings a vibrant color and added depth to your meal.
-
Roti or Flatbread: Soft, warm bread is perfect for scooping up the curry, allowing each bite to be as fulfilling as possible.
-
Iced Thai Tea: This sweet, creamy drink beautifully complements the spiciness of your dish, providing a cool, smooth finish to your meal.
-
Mango Sticky Rice: For dessert, the sweet, creamy coconut-infused sticky rice with ripe mango rounds out the meal, leaving you sweetly satisfied and craving more.
Each accompaniment adds a delightful layer to your dining experience, ensuring that your Chiang Mai ‘Hung Lay’ Pork Curry shines even brighter!
Make Ahead Options
Preparing Chiang Mai ‘Hung Lay’ Pork Curry in advance is a fantastic time-saver for busy weeknights! You can make the curry paste up to 3 days ahead by blending all the ingredients (chillies, lemongrass, galangal, shallots, garam masala, turmeric, shrimp paste, and sea salt) and storing it in an airtight container in the refrigerator. Additionally, the pork can be cut and marinated in the tamarind mixture for up to 24 hours—this helps deepen the flavors. When it’s time to enjoy your meal, simply follow the cooking instructions, starting with sautéing the shallots and adding the prepped curry paste. This way, you’ll have a delightful meal ready with minimal last-minute effort, just as delicious as if it were freshly made!
Expert Tips for Chiang Mai ‘Hung Lay’ Pork Curry
-
Soak the Chillies Properly: Ensure you soak the chillies for the full 15 minutes to achieve the perfect blend. This softens them for easy processing into a smooth curry paste.
-
Adjust Spice Level: Taste as you go! If you prefer a milder curry, use fewer chillies or remove the seeds. You can still enjoy the flavors without the heat.
-
Cook Low and Slow: Give the pork enough time to simmer gently. Low heat for longer allows the flavors to deepen and the pork to become tender and juicy.
-
Don’t Rush the Simmer: After adding fish sauce and pickled garlic, let your curry simmer uncovered. This step thickens the sauce beautifully and enhances the overall taste of your Chiang Mai ‘Hung Lay’ Pork Curry.
-
Garnish Generously: Fresh coriander leaves elevate flavors and visuals—don’t skimp on the garnish. It adds freshness and brightness to your comforting dish!
Chiang Mai ‘Hung Lay’ Pork Curry Variations
Feel free to adapt this delightful dish to suit your taste and dietary needs, bringing your own flair to this aromatic curry!
- Dairy-Free: Swap any butter or cream with coconut milk for a rich, creamy texture that keeps it plant-friendly.
- Vegetable Delight: Replace pork with a medley of hearty vegetables like eggplant, bell peppers, and mushrooms—perfect for a vegan twist.
- Spicier Kick: Want more heat? Add extra fresh chillies or a dash of chili flakes to enhance that fiery flavor.
- Herb Boost: Toss in fresh herbs like basil or Thai basil at the end for an aromatic lift and vibrant color. It brightens the dish beautifully!
- Sweet & Savory: Use honey or maple syrup instead of palm sugar for a different sweet flavor profile that still adds depth.
- Nutty Crunch: Top with roasted peanuts for a delectable crunch that contrasts the tender pork and luscious sauce.
- Texture Twist: Add toasted sesame oil just before serving for a warm nuttiness that enhances the overall flavor experience.
- Coconut Lemongrass: Infuse coconut cream and a bit of finely sliced lemongrass for an extra layer of refreshing flavor that sings tropical bliss.
Let your creativity run wild, and make this recipe your own while keeping the essence of Thai cuisine alive!
Chiang Mai ‘Hung Lay’ Pork Curry Recipe FAQs
How do I select the best pork belly for this recipe?
Absolutely! Look for pork belly that has a good balance of fat and meat—this ensures richness and tenderness. The skin should be removed, and the meat should be a pale pink with minimal dark spots all over, indicating freshness.
How long does Chiang Mai ‘Hung Lay’ Pork Curry last in the fridge?
You can store leftover curry in an airtight container in the fridge for up to 3 days. Ensure it cools completely before refrigerating to maintain the best texture and prevent spoilage.
Can I freeze Chiang Mai ‘Hung Lay’ Pork Curry?
Very! This curry freezes beautifully. To freeze, allow it to cool completely, then transfer into airtight containers or freezer bags. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove.
What should I do if the curry is too spicy for my taste?
If it turns out spicier than expected, don’t fret! You can add a dollop of coconut cream or a bit of sugar to balance the heat. Simply stir it in and let the curry simmer for a few more minutes to blend the flavors.
Are there any dietary considerations with this recipe?
Absolutely! This curry contains fish sauce and shrimp paste, which are not suitable for vegetarians or those with shellfish allergies. You can substitute fish sauce with soy sauce for a vegetarian option. Always double-check your ingredients for any allergies, especially with the spices used.
How can I ensure my sauce thickens properly?
For a beautifully thick sauce, make sure to simmer the curry uncovered during the final cooking stage after adding the fish sauce and pickled garlic. This allows excess moisture to evaporate, enhancing the sauce’s richness. Stir occasionally to prevent it from sticking, and let it simmer until fork-tender!
Savory Chiang Mai ‘Hung Lay’ Pork Curry for Cozy Nights
Ingredients
Equipment
Method
- Soak the dried chillies in hot water for 15 minutes until softened. Drain, reserving the soaking liquid. Chop the chillies roughly and place them in a food processor.
- Blend the curry paste ingredients with 3 tablespoons of soaking liquid until smooth.
- Heat vegetable oil in a large heavy-based saucepan over medium heat. Add sliced shallots and cook for 3-4 minutes until softened.
- Add the blended curry paste, stirring for about a minute until fragrant.
- Incorporate the pork chunks and cook for 4-5 minutes until they start to color.
- Mix in tamarind, palm sugar, sweet dark soy sauce, and 1 cup of water. Cover and simmer on low heat for 1 hour.
- Uncover the pot and stir in fish sauce, ginger, pickled garlic cloves, and juice. Simmer uncovered for another 20-30 minutes.
- Serve the curry in a bowl, garnished with fresh coriander leaves, and pair with steaming rice.