1kg        pork shoulder, cut into large chunks
½kg       pork belly, cut into large chunks

1 sachet Hanglay paste
1 sachet Hanglay powder
½ cup    liquid from a jar of pickled garlic

3 heads  pickled garlic cloves, cut in half
¼ cup    shredded fresh ginger

1 tsp      black soy sauce

1 tsp      thin soy sauce

3 tsp      palm sugar or cane sugar

3 tbsp    tamarind concentrate (do not mix with water)

3 cups   water or stock

100g      peanuts, toasted



1. In a large mixing bowl, combine all of the pork with the Hunglay curry paste, ½ cup of liquid from pickled garlic, Hunglay powder, black soy sauce and thin soy sauce. Mix well (put a rubber glove on if mixing by hand) and let this marinate for 1 hour (stir the meat after half an hour).

2. In a large pot or large wok stir fry the marinated pork on medium heat for about 10-15 minutes until it's no longer pink. Add water, and cook until it comes up to a boil. Turn the heat down to low and cook for 30 minutes. (Note: You can scoop off the fat that comes up to the surface.

3. Add pickled garlic cloves, shredded ginger and peanuts. Continue to cook over medium/low for another 30 minutes. Season with palm sugar and tamarind. The taste will be sour and sweet with a little bit salty. Let it cook for another 30 minutes. 


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