Dinner · 90 min · thai

Kaeng Hang Le

This is the kind of Thai dinner you’ll make on repeat — pork belly and hang le curry paste, 90 minutes, big payoff. Each serving lands at 1315 calories with 26g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork belly
• 4 tbsp Hang le curry paste
• 1/4 cup Pickled garlic
• 1/3 cup Fresh ginger
• 1/3 cup Roasted peanuts
• 3 tbsp Tamarind pulp
• 2 tbsp Palm sugar
• 2 tbsp Soy sauce

Steps

1. Marinate the pork in hang le paste and soy sauce 30 minutes — the Burmese-influenced paste is heavy on dried spices, not fresh herbs.
2. Brown the pork in batches until well crusted; set aside.
3. Return the pork with water to cover and braise low 60 minutes until the meat yields completely.
4. Stir in tamarind, palm sugar, pickled garlic, and julienned ginger; the curry should balance sour, sweet, and rich without chili fire.
5. Simmer 15 more minutes until the sauce turns syrupy and clings.
6. Fold in the peanuts off the heat for crunch against the melting pork.
7. Serve with sticky rice; hang le is mellow, gingery, and deeply comforting — the gentle giant of Thai curries.

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