Kaeng Hang Le (Northern Thai Pork Belly Curry)
Local name: แกงฮังเล
In short: Slow-simmered pork belly and shoulder in a northern Thai curry of warm spices, ginger, tamarind and garlic, with no coconut milk. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Kaeng hang le is a northern Thai pork curry with a flavor unlike the coconut curries of the central plains. Pork belly and shoulder simmer for over an hour in a paste of dried chilies and shallots, warmed with curry spices and finished with lots of ginger, tamarind, roasted peanuts and sweet pickled garlic. It is made for gatherings and is even better the next day, served with sticky rice.
Instructions
- Blend or pound all the paste ingredients until smooth, adding a splash of the chili soaking water if needed.
- Heat the oil in a heavy pot over medium heat. Fry the paste for 4 minutes until fragrant, then stir in the curry powder, turmeric, cinnamon and coriander for 30 seconds.
- Add the pork and stir for 5 minutes, until coated in the paste and no longer pink on the outside.
- Add the water, tamarind, palm sugar and fish sauce. Bring to a boil, then reduce to a gentle simmer, partly cover and cook for 1 1/2 hours, until the pork is very tender (well above 63°C/145°F). Skim excess fat occasionally.
- Stir in the ginger, pickled garlic and peanuts and simmer uncovered for 15 minutes, until the sauce is thick and glossy.
- Taste: the curry should be sweet, sour, salty and gently warm. Adjust with more tamarind or fish sauce, rest for 10 minutes and serve with sticky rice.
Tips
- Pork belly gives the sauce richness, but you can use all shoulder for a leaner curry. Skim the fat for a lighter result.
- A ready-made northern Thai curry powder blend can replace the individual spices. Use 2 tablespoons and taste before adding any extra salt.
Questions and answers
Can I make hang le ahead of time?
Yes. The flavors deepen after a day in the fridge. Reheat gently and add a splash of water if the sauce is too thick.
Can I freeze this curry?
Yes, for up to 3 months in airtight containers. Thaw overnight in the fridge and reheat slowly.
Is hang le spicy?
It is milder than most Thai curries, with warm spice and ginger instead of strong chili heat. Add fresh chilies if you want more.
How long does it take to make Kaeng Hang Le (Northern Thai Pork Belly Curry)?
About 2 h 30 min in total: 30 min of preparation and 2 h of cooking.
How many calories are in Kaeng Hang Le (Northern Thai Pork Belly Curry)?
About 510 kcal per serving, with 22 g of protein, 11 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 11 g |
| Fat | 42 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
