Northern Thai Pork Curry with Pickled Garlic and Ginger
A deeply warming Burmese-influenced curry from the mountains of Chiang Mai, where meltingly tender pork belly simmers in a rich, aromatic broth laced with ginger, tamarind, and a distinctive sweetness from pickled garlic. Unlike southern Thai curries, this one skips the coconut milk, letting the complex spice paste shine in all its earthy glory.
Ingredients
- 2 lbs pork belly, cut into 1.5-inch cubes
- 4 tablespoons hung lay curry paste (or red curry paste mixed with 1 tsp each of ground ginger, turmeric, and coriander)
- 1/4 cup pickled garlic, with 2 tablespoons of the brine
- 3-inch piece fresh ginger, julienned
+ 10 more ingredients
Instructions
Heat the oil in a large heavy pot over medium-high heat. Sear the pork belly cubes on all sides until browned and some fat has rendered, about 6-8 minutes.
Push the pork to one side and add the curry paste to the exposed surface of the pot. Fry the paste for 2 minutes until fragrant and darkened.
Stir the pork and paste together until every piece is well coated.
Add the water or stock, shallots, and julienned ginger. Bring to a boil, then reduce heat to a gentle simmer.
Cover and simmer for 50-60 minutes, stirring occasionally, until the pork belly is very tender and yielding.
Add the tamarind paste, palm sugar, fish sauce, dark soy sauce, regular soy sauce, pickled garlic with its brine, and roasted peanuts.
Simmer uncovered for another 10-15 minutes until the sauce thickens and becomes glossy. The fat from the pork belly should create a rich, glistening surface.
Taste and adjust: the curry should be a balance of sweet, sour, and salty with a pronounced ginger warmth.
Serve in deep bowls over steamed rice, with extra pickled garlic on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI