Burmese-Style Pork Curry with Ginger (Gaeng Hang Ley/Kaeng Hang Ley)
Doesn’t Thai cuisine bring spring to your mind? Makrut lime leaves, lemongrass, galanga, tamarind… there is always something tangy, zesty or simply refreshing even in the heartiest meal and this Northern pork curry is no exception. I found it in a very humble-looking book entitled “Real Thai. The Best of Thailand’s Regional Cooking” by Nancie Mc Dermott, bought for a bargain at a charity sale. The book looks modest, contains no photos, but it was worth buying even only for this one sensational recipe.
As someone whose vision of Thai cuisine is limited to several coconut-milk based curries, two soups and spicy meat skewers, I was stunned and at the same time delighted by this discovery. The most astonishing detail in Gaeng Hahng Ley (or Kaeng hang lay) was probably the lack of coconut milk, apparently typical of Northern Thailand. The substantial amount of fresh ginger and the presence of turmeric were intriguing too, but the biggest surprise was of course the taste. The complex, explosive flavours balancing between sour, sweet and hot have instantly won my heart and palate. In spite of several modifications and mistakes I have made, I am wondering if it’s not the best Thai dish I have ever had in my life…
This being said, I would be dishonest if I said this curry is a crowd pleaser. If you don’t like tangy and/or hot food, you might find it impossible to enjoy (not to mention the fact that here the sharp flavours are not tamed down by coconut milk). On the other hand, those who like taste bud-stimulating, explosive combination of tangy, hot and sweet flavours, have a big chance to fall in love, just like I did.
As for the modifications, I have scaled down the amounts to a portion for two and cooked the sauce until it was very thick and clang to the meat. Accidentally, I have put too much soy sauce, which darkened the dish, but I don’t regret it and think it hasn’t destroyed the balance. The only thing I will change next time is the meat cut. Traditionally, this curry is made with fatty pork cuts, but since I had only pork loin, I tested it instead. The meat ended up too dry (it didn’t however spoil my meal!), so next time I will try it with tenderloin, shoulder or other fatter cuts.
TIPS: If you cannot get tamarind juice, I have seen once someone advising prune juice instead. It seems an excellent idea, but I would use at least twice as much.
Unfortunately, I don’t see any substitution for fermented shrimp paste. I used it here for the first time in my life and was amazed at how it changed the taste and aroma. It’s available in many Asian shops, so you should find it quite easily.
As I have mentioned above, pork loin can become too dry, so use shoulder or other fatty cuts instead. I think you might try also tenderloin if you want a leaner cut. I am sure that the same dish can be successfully made with chicken.
Preparation: about 1 hour
Ingredients (serves two):
300 g/about 10,5 oz pork with fat attached or a slightly fatty cut, such as shoulder (I think using tenderloin might work too)
30 g/about 1 oz pork belly (can be skipped and you can use a bit more of the above cut)
Paste:
6 dried small chilies, cut in two pieces
1 teaspoon galanga, finely shredded
1 stalk lemongrass, thinly sliced
1/2 tablespoon fermented shrimp paste
2 generously heaped tablespoons brown sugar (I have used demerara)
1 teaspoon dark soy sauce
1 teaspoon turmeric
3 tablespoons fresh ginger, cut into fine slivers
2 heaped tablespoons shallots, thinly sliced lengthwise
1 tablespoon chopped garlic
1 x 1 cm bit of tamarind paste
600 ml water
(1 tablespoon oil)
Put the tamarind paste in a small bowl.
Add four tablespoons boiling water and stir well.
Put the ginger in a bowl and cover with cold water.
Cut the meat into two-bite sized chunks and, if you use only lean cuts, add 1 tablespoon oil.
Mix the ingredients of the paste in a mortar or in a small food processor (baby food processor is perfect here).
Combine it with the meat.
Put the pork cuts in a heavy cooking pan and, stirring constantly, fry them for about five minutes.
After 5 minutes add the 600 ml water, the turmeric and the soy sauce.
Simmer the meat on low heat for about 40 minutes or more, depending on the sauce consistency you want to obtain (I prefer it very thick).
Add the garlic, the shallots, two tablespoons tamarind juice and the water after strained from the ginger.
Place the ginger in a mortar and squash it delicately to soften it, but do not pound it.
Add the ginger and cook for a couple of minutes until all is well heated.
Adjust the taste (it shouldn’t be too tangy or too sweet, so add more sugar or more tamarind if required; you can also add some fish sauce if it’s not salty enough).
The author advises putting the pot aside and serving warm after 20 minutes, but I served it straight away.
Nice one. Pork curry is my favourite curry. I usually make it using curry powder, garlic, onion and chili. Thats it. And use fatty piece of meat with skin attached, like belly or leg, the skin becomes soft after slow long cooking. Absolutely divine, now I am craving. I didn’t eat this last month, will do this month. The picture looks amazing, and I can imagine how great it tasted. Wish
Thank you so much, Mr. Three-Cookies. This one doesn’t include any powder or bought paste. It requires making the paste on our own, but it’s quite quick with a food processor. Yes, I will use fatty pork next time. I have just bought a huge piece of free-range pork loin (it was a special price, but only big cuts…) so I had to use it this time instead.
There are so many flavourful ingredients in the sauce that I can’t ever see getting tired/bored with this dish. I might use a couple of pork shoulder chops cut up for the meat as I can often find them on sale. I’m pretty sure I can get the fermented shrimp paste. Will have to bookmark for another day. 🙂
Thank you very much, A_Boleyn. Make sure there is some fat attached because my loin became too dry (which for me is not a big problem, but most people hate it). Maybe shoulder would be better here? It was the first time I used the shrimp paste and it was awesome! I couldn’t believe it changes the taste so much… I also have the impression it’s never used in Thai restaurants here: I have never tasted anything with this characteristic aroma or taste (I would recognise it for sure). I’m sure you will find it. It’s sold here in very small boxes, so it’s cheap and doesn’t take much space in the kitchen. Perfect 🙂
This is a rather interesting recipe for me just at this time, as I am specifically learning about two cuisines I in which I have become interested: Ethiopian and Myanmar or Burmese > the latter seems to have very many interesting meat [usually beef[ dishes which I am attempting to recreate. Love the cinnamon sticks and ofttimed clove usage. More than happy to try this pork one! Thanks 🙂 !
Thank you, Eha. I have never eaten anything Ethiopian and this is I think the first dish named “Burmese” (well, it’s Burmese-style, so I’m not sure if it’s really Burmese…). Anyway, it’s really delicious and I found it so different from anything Thai I know. I will be making it with chicken soon!
Just had another look at the recipe: not having prepared it I may be wrong, but actually the ingredients are quite ‘Thai’, aren’t they? Have to look up some of my similar Burmese recipes to compare! I DO like the gentle complex flavours of the latter: look at a picture of Aung San Suu Kyi with her flowers in her hair and try and imagine what she would like to eat 🙂 🙂 🙂 !!!!
Yes, the recipe is very Thai, apart from the turmeric, which is probably the Burmese touch… It’s only Burmese-style and the recipe comes from Northern Thailand. Anyway, I’m not sure how genuine this recipe is even for Northern Thailand because when I looked up the same name on internet, every single recipe was different. Aung San Suu Kyi is very elegant (one of the rare in the world of male or female politicians), so I suppose Burmese food to be sophisticated and elegant too 😉
Great combination of ingredients and lovely photo!
Thank you, Tessa.
“bud-stimulating, explosive combination of tangy, hot and sweet flavours” – sound like you are talking to ME! 🙂 I’ve never used tamarind paste in anything before so I have no idea what it taste like, but your description has me sold. The smothered pork thing reminds me of carne adovada but the ingredients in the sauce are COMPLETELY different; however, it appears that both fit your description. I’d love this!
Thanks a lot, MJ. You have made me smile because I was searching for a long time for the “bud-stimulating” word, which seemed just perfect to describe what I felt when I tasted it. It has basically sour, sweet and hot flavours, but when I tasted it, it felt like 100 different flavours. Tamarind paste makes me think of what would unripe, dried and then rehydrated and mixed apricots taste like (does it make sense?), but it’s of course different. It works as the acidifying agent and apart from prune juice advised by some people it’s often substituted by lime juice, but I think it’s worth buying because it keeps for ages.
Sissi, I can imagine the complexity of this dish, fermented shrimp paste is something I have not used, though the first time I smelled it from the far, that’s an experience someone would never forget! Hahaha!
Thank you so much, Jeno. I actually loved the smell! There is something addictive about it… although I can imagine it puts some people off 😉
I have started using ginger in many of my dishes. I love its refreshing flavor. I love the flavors incorporated in this pork dish Sissi! Although I would definitely cut up the amount of chillies to moderate hotness!
Thank you very much, Katerina. I am also a big fan of ginger. It’s so refreshing… I even love cutting it or grating it and smelling its wonderful aroma. Yes, it was very hot, so use maybe half of the chilies, unless you are a crazy chili lover like me…
You’ve surprised me yet again Sissi with your ever so compelling argument about the best Thai dish you’ve made! My repertoire has been much the same as yours, coconut curries and such so this would be a nice addition to our Thai foods. It’s still freezing cold here, but I’m ready for some lighter fare, I’ve had it with winter.
Thank you so much, Eva. I swear this is what I still think. Maybe I will soon change my mind when I will have tasted some other dishes, but no curry I have ever made or tasted, no soups or skewers have the complexity of this mixture of flavours and the absence of coconut makes the sauce so light, I feel I will be making it very soon. (Of course I still love the popular coconut curries and Thai soups too!).
I have had a big salad today, inspired by your avocado and crab one, but simply as a side dish. It was a pleasure to eat some leaves with vinaigrette 😉
Thanks Sissi, I’m so happy I was able to return the favour and inspire you for a change!
Using curry on a flavorful meat like pork is a great idea. This will be perfect with a plate of rice. I am drooling over the look of the perfect brownness of the meat. Delicious, Sissi! 🙂
Thank you very much, Ray. Discovering this dish was a very exciting adventure.
I agree, the Kaffir leaves and lemongrass to conjure up beautiful images of spring Sissi but I am also loving the look of your earthy sauce starring the shrimp paste. You know I’m always amazed at how prominent shrimp paste is in Thai cuisine and you’re right, it really does have a unique taste that is difficult to substitute. I wouldn’t have any trouble convincing me with this dish Sissi ;-). I know I’ve said it a dozen times but Thai cuisine is my very favourite – numero uno! Love this dish. By the way, how did you like those sizable lemongrass medallions? (did you eat them or were the ones on top more for decoration with smaller pieces integrated into your sauce? I ask because I started pounding my lemongrass because I was finding it a bit too tough/woodsy to enjoy otherwise).
Thank you very much, Kelly. I have put some lemongrass on top as a decoration (I didn’t have any green leaves to be frank and it looked somehow naked…), but I have quickly eaten it. Otherwise, when I put it into dishes I make sure it’s well mixed because I also hate the “woodsy” side when it’s cooked. I have discovered it has to be finely chopped before I mix it in a food processor, otherwise threads still stay whole…
I’m glad you like this dish. The curry sauce is much lighter than the popular coconut curry of course, but also so different and stronger because there is no coconut milk to mellow the powerful spices and herbs. As for shrimp paste, I have already started to look for other ideas to use it. I think it’s extraordinary.
this sounds absolutely gorgeous sissi! I like that there’s no coconut cream involved yet the sauce coating the meat is so rich and thick. glad you finally got hold of shrimp paste, and now you probably understand why I rave so much about it. shrimp paste is such a must have in south east asian cooking ,not just thai. I can hardly imagine making sambal without this distinctive flavour being used, or sayur lodeh (veg curry) or any nonya curry. the one used in malaysian/ singaporean cooking though, comes in a solid block, and is even more pungent than the thai one.. hope you can try it one day ! x
Thank you so much, Shuhan. I want now to prepare it with all the animals I know, not only pork 😉 I have fallen in love with shrimp paste, but I don’t know if you remember, I still cannot find the belacan paste you have mentioned many times… Only the Thai paste which I used here. It’s better than nothing and perfect in Thai recipes of course.
I rarely see the word Burmese in food blogosphere and I was excited to check it out. There is a really good Burmese restaurant (very rare to have too) near my house which is always crowded because of their very good food. You mentioned that it’s more like Thai, but I like both cuisine as long as I keep the spicy level mild (Thai is my top 3 fav cuisine!). I love pork for the curry. It’s softer and very flavorful. I love your wide range of international repertoire Sissi!
Thanks a lot, Nami. I don’t think this recipe is 100% Burmese (it’s only “Burmese-style 😉 ) but I loved it. I wish I had a Burmese restaurant here… I don’t know anything about this cuisine. I am glad though to explore the less and more known Thai dishes. I have never heard about this one before I saw it in the book.
You certainly have us traveling throughout the world with your cooking, Sissi. Another delicious sounding dish.
Thank you, Karen. I’m glad you like it. I also feel as if I travelled 😉
I haven’t tried Burmese cuisine before but this looks to be a burmese influenced thai dish that does look wonderful indeed! I don’t usually come across lots of curries using pork as it’s main ingredients which, come to think of it, is a little strange since pork is really flavourful!
Thanks a lot, Sylvia. Yes, you are right, it’s only “Burmese-style”, not Burmese. I don’t know Burmese cuisine either. I am also wondering why there are so few pork Thai dishes…