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Northern Thai Braised Pork Curry

A rich and flavorful Northern Thai Braised Pork Curry, made with tender pork belly, toasted spices, and a fresh homemade curry paste, delivering a comforting and nostalgic meal.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Curry Paste
  • 8-10 grams dried mild red chilies Adjust based on heat preference.
  • 5 cloves garlic, chopped Fresh is ideal.
  • 1/3 cup chopped shallots Yellow onions can be substituted.
  • 1 stalk lemongrass (bottom half only), finely chopped Essential for fresh flavor.
  • 5 slices galangal, chopped Fresh ginger can be substituted.
  • 2 inches turmeric, chopped Or 1 1/2 tsp powdered turmeric.
  • 2 tablespoons hung lay curry powder (or garam masala) Heart of the dish.
  • 1 teaspoon fermented shrimp paste (gapi) Authentic flavor.
For the Curry
  • 1 lb pork belly, cut into big chunks Fatty and flavorful.
  • 1 lb pork spare rib tips, chopped Adds richness.
  • 1/4 cup tamarind paste Can substitute with lime juice.
  • 2 tablespoons dark brown sugar (or palm sugar) For sweetness.
  • 1-2 teaspoon black soy sauce or dark soy sauce For umami depth.
  • 1 1/2 - 2 tablespoons fish sauce Just enough for savoriness.
  • 1 head garlic (peeled, whole) Infuses flavor.
  • 1/2 cup pearl onions or Thai small shallots (optional) Regular onions can substitute.
  • 1/4-1/3 cup julienned ginger Adds warmth.
  • 1 8-inch piece cinnamon stick For depth.
  • 2 teaspoons black peppercorns Background spice.
  • 2 teaspoons turmeric powder For extra richness.
  • 2 tablespoons cumin seeds Earthy flavor.
  • 2 tablespoons coriander seeds Hint of citrus.
  • 1 piece star anise Aromatic touch.
  • 3 whole cloves Floral spice.
  • 1/2 teaspoon ground nutmeg Adds warmth.
  • 2 teaspoons fennel seeds Sweetly aromatic.
  • 5 whole cardamom pods For aroma.

Method
 

Prepare Hung Lay Curry Powder
  1. Toast cumin seeds, coriander seeds, black peppercorns, fennel seeds, and cardamom pods in a dry sauté pan over medium heat for 2-3 minutes until aromatic. Grind into a powder and store in an airtight container.
Make the Curry Paste
  1. In a blender, grind dried chilies into a fine powder. Blend in lemongrass, galangal, turmeric, shallots, garlic, and fermented shrimp paste until smooth. Mix in the ground chilies.
Cook the Curry
  1. Preheat a large wok or heavy pot over medium heat without oil. Sear pork belly until browned on all sides, approximately 5-7 minutes.
  2. Add pork rib tips, tossing with the curry paste to coat.
  3. Pour enough water to cover pork and stir in fish sauce, black soy sauce, tamarind paste, and dark brown sugar. Bring to a simmer, reduce heat, and cover. Cook for 1 hour 45 minutes to 2 hours, stirring occasionally.
  4. In the last 15-20 minutes of cooking, add julienned ginger, whole garlic cloves, and pearl onions.
  5. Taste the curry and adjust seasoning as needed. Garnish with fresh ginger slices and serve over jasmine rice.

Notes

Quality fresh spices and ingredients enhance flavor. Curry improves overnight in the fridge.