Kaeng Hang Le (Hang Lay Curry)
- 500 grams pork neck, cut into 1 inch cubes
- 7 grams hang lay powder
- 50 grams pre-prepared hang lay curry paste
- 50 grams roasted peanuts
- 50 grams pickled local garlic (small and roundish)
- 100 grams fresh garlic
- 100 grams shallots
- 200 grams onions, sliced
- 50 grams ginger, shredded
- 50 grams tamarind juice
- 50 grams palm sugar
- 20 grams light soy sauce
- 10 grams dark soy sauce
Preparations:
1.Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
2.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.
3.Garnish with the remainder of the ginger before serving with steamed rice.
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