Ingredients with Measurements:
- 1 pound pork belly, sliced into bite-sized pieces
- 1 cup sliced mushrooms
- 1 can coconut milk
- 1/4 cup red curry paste
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup fish sauce
- 1/4 cup sliced shallots
- 1/4 cup sliced garlic
- 1/4 cup sliced ginger
- 2 cups water
- 2 kaffir lime leaves
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the sliced pork belly and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the sliced shallots, garlic, and ginger. Cook until fragrant, about 2-3 minutes.
3. Add the red curry paste and cook for another 2-3 minutes, stirring constantly.
4. Add the tamarind paste, palm sugar, and fish sauce. Stir to combine.
5. Add the sliced mushrooms and cook for another 2-3 minutes.
6. Add the cooked pork belly back to the pot.
7. Add the coconut milk and water. Stir to combine.
8. Add the kaffir lime leaves.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally.
10. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
- Add more or less curry paste depending on your desired level of spiciness.
Tips and tricks:
- To make the dish less spicy, remove the seeds from the chilies in the red curry paste.
- For a creamier texture, use full-fat coconut milk.
- To make the dish more flavorful, marinate the pork belly in the curry paste for a few hours before cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
- Steamed vegetables
- Thai-style cucumber salad
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the spiciness.
- If the dish is too sweet, add more fish sauce to balance out the sweetness.
Food safety advice:
- Make sure to cook the pork belly thoroughly to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kaeng Hang Le is a traditional Northern Thai curry made with pork belly, tamarind, and red curry paste.
Flavor profiles:
Spicy, sweet, sour, and savory.
Serving suggestions:
Serve hot with a side of rice.
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Region: Thai