Gaeng Heng Lay is influenced by Burma and the Thai Yai. The dish has a small amount of liquid. Although the dish is oily from the pork belly, adding pineapple and tamarind juice reduces the oily taste.
Nutrition
Gaeng Heng Lay is high in calcium, phosphorus, beta carotene and vitamins B2 and C. The dish is full of energy from pork and its oil keeps body temperature warm. The dish is recommended for winter eating.Ingredient
300 grams pork
200 grams pork belly
2 tbsp. brown sugar
3 tbsp. tamarind juice
½ cup thinly sliced ginger
2 tbsp. roasted peanuts
2 tbsp. chopped pineapple
2 tbsp. Heng Lay powder
2 cups water
Ingredients for curry paste
7 each dried chilies
4 each dried bird eye chilies
3 each red shallots
20 each garlic cloves
2 tbsp. sliced lemongrass, tender lower portions
1 tbsp. sliced galangal
1 tsp. salt
½ tbsp. shrimp paste
How-to
1. Slice the pork and cut the pork belly into 1.5 inch pieces.2. Pound all of the ingredients for the curry paste until well blended. Place in a bowl.
3. Mix the curry paste, Heng lay powder and pineapple together. Marinate the pork and pork belly in the mixture for an hour.
4. Add the pork in a wok over medium heat, add one cup of water. Stir-fry for 5 minutes, and gradually add the remaining water. Simmer until it becomes tender.
5. Add the brown sugar, tamarind juice, garlic and ginger. Keep simmering for 5 minutes
6. Add the peanuts, and simmer for a few minutes more. Remove from the heat.
