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Northern Thai Braised Pork Curry

A comforting and flavorful Northern Thai dish featuring tender pork slow-cooked in a rich and aromatic curry sauce, inspired by cherished family traditions.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Northern Thai, Thai
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Hung Lay Curry Powder
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seeds
For the Curry
  • 8-10 grams dried mild red chilies Adjust to taste
  • 5 cloves garlic, chopped
  • 1/3 cup chopped shallots
  • 1 stalk lemongrass, finely chopped The fresher, the better
  • 5 slices galangal, chopped
  • 2 inches turmeric, chopped Fresh is best, but substitute with turmeric powder if needed
  • 2 tablespoons Hung Lay curry powder Recipe provided above
  • 1 teaspoon fermented shrimp paste Adds umami depth
  • 1 lb pork belly, cut into big chunks
  • 1 lb pork spare rib tips, chopped
  • 1/4 cup tamarind paste For that lovely tang
  • 2 tablespoons dark brown sugar To balance the flavors
  • 1-2 teaspoons black soy sauce For color and richness
  • 1.5-2 tablespoons fish sauce A must for authenticity
  • 1 head garlic, whole cloves, for roasting
  • 1/2 cup pearl onions or Thai small shallots
  • 1/4-1/3 cup julienned ginger
  • 1 8-inch piece cinnamon stick
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon ground nutmeg

Method
 

Preparation of Hung Lay Curry Powder
  1. Toast the whole spices (cumin, coriander, black peppercorns, fennel, star anise, cardamom, and cloves) in a dry pan over medium heat until aromatic, about 2-3 minutes.
  2. Let the toasted spices cool and grind into a fine powder using a spice grinder or mortar and pestle. Store in an airtight container.
Make the Curry Paste
  1. Grind the dried chilies into a powder with a mortar and pestle.
  2. Blend lemongrass, galangal, turmeric, shallots, garlic, and shrimp paste into a smooth paste. Mix in the ground chilies until well combined.
Cooking the Curry
  1. In a large pot or wok, preheat on medium without oil. Sear the pork belly on all sides until browned (about 5-7 minutes).
  2. Toss in the pork ribs and mix well. Add the curry paste and fry briefly until fragrant (around 2 minutes).
  3. Add enough water to just cover the pork, then season with fish sauce, black soy sauce, tamarind, and dark brown sugar. Bring to a gentle simmer.
  4. Cover and let it simmer for 1 hour 45 minutes to 2 hours or until the pork is fork-tender. Stir occasionally and check the liquid level.
  5. In the last 20 minutes of cooking, check the liquid consistency; uncover if it’s too soupy.
  6. Stir in the ginger, whole garlic cloves, and pearl onions—let simmer for an additional 15-20 minutes until everything is tender.
Final Touches
  1. Before serving, taste and adjust seasoning as needed. Garnish with julienned ginger and serve hot with rice.

Notes

The key to this recipe's success lies in the quality of ingredients. Use fresh herbs and high-quality meats for the best flavor. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.