Hanglay curry (kaeng hang lay)

Ingredients

• 500 g pork neck, cut into 1 inch cubes
• 7 g hang lay powder
• 50 g pre-prepared red curry paste
• 50 g roasted peanuts
• 50 g pickled local garlic
• 100 g fresh garlic
• 100 g shallots
• 200 g onions, sliced
• 50 g ginger, shredded
• 50 g tamarind juice
• 50 g palm sugar
• 20 g light soy sauce
• 10 g dark soy sauce
• 2-3 potatos

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Preparation

• Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger, tamarind, sugar and both types of soy sauce.
• Marinade for one hour.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. Add potato and Simmer, stirring occasionally, for another 30 minutes.
• Garnish with the remainder of the ginger before serving with steamed rice.

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