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How to Make Northern Thai Pork Belly Curry with Jet Tila | Ready Jet Cook | Food Network

Byamazingfoodstv


Jet Tila is BACK with new episodes of #ReadyJetCook! First up, Jet’s personal favorite – pork belly curry (Kang Hung Lay) from northern Thailand!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Northern Thai Pork Belly Curry (Kang Hung Lay)
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 6 hr 10 min (includes marinating time)
Active: 35 min
Yield: 4 to 6 servings

Ingredients

1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes
2 pounds (907 g) boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes
1/2 cup (168 g) red curry paste
2 teaspoons (4 g) curry powder
1 tablespoon (7 g) garam masala
2 tablespoons (30 ml) canola or other high-temperature cooking oil
1/2 cup (90 g) roasted peanuts
3-inch (8-cm) piece fresh ginger, cut into matchsticks
30 pickled garlic cloves, peeled (see Cook’s Note)
3 cups (720 ml) chicken stock, or as needed to cover
1 1/2 tablespoons (21 g) palm sugar or brown sugar
1 1/2 tablespoons (23 ml) Thai tamarind concentrate
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) light soy sauce
2 tablespoons (30 ml) black soy sauce
1/3 cup (80 ml) pickled garlic juice
Lime leaves, thinly sliced, for garnish
Fresh cilantro leaves, for garnish

Directions

In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinate in the fridge for 4 hours or overnight.

When ready to cook, heat an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides. Add the peanuts, ginger and pickled garlic cloves. Pour in the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.

To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve garnished with lime leaves and cilantro.

Cook’s Note

Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.

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How to Make Northern Thai Pork Belly Curry with Jet Tila | Ready Jet Cook | Food Network

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29 Comments

  1. Just made this today. I'm not sure how it's supposed to taste but i really liked what i made lol.

    I tried it with the dragonfly red curry paste. It was very mild. It tasted like a good, fall, comfort food.

  5. I did many things different from you, but I just made my grandmothers thai curry she taught me but added tamarind (pressed and strained) to my curry with some palm sugar and garam masala (I already usually add madras powder), it totally changes the vibe and it is very delicious!

  16. I have loved this guy for a long long time. It is good to see some Food Network legends moving into the future with us. Have to love real chefs, not internet chefs, although there are some [I am looking at you Matty Matheson], showing folks step by step how they make amazing food. Their knife skills, and the efficient way they operate in the kitchen, is a thing of beauty.

  22. @0:06 This is true even in Thailand. You seldom see Hang Lay outside of the northern area. Because in addition to being a regional dish, Hang Lay is also kind of a festive dish. Northern Thai families often cook Hang Lay when there's an important buddhist holiday.

    But because every families cook this dish on their own during the holiday, the recipe for Hang Lay varies from family to family. Some family recipe use tomato for tartness instead of pickled garlic/tamarind. Some family recipe use caramelized shallots for the sweetness. etc.

    But one thing every recipes agree on; if it ain't oily, it ain't Hang Lay. So the excessive lard floating on the surface is actually desired, not a mistake.

  25. Oh, my!!! Everything about this video and the keeper recipe is delightful and informative ~ just like the rest of your videos, to be honest. I really love and appreciate your overall presentations, your tastes in food, your professionalism, yet easy-going style, and your generosity and enthusiasm in sharing your wisdom with your audience. Can’t thank you enough. 😊🤩👏🏽🙏🏽

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