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.
✓ USDA-verified nutrition data
1315 calories
26g protein
18g carbs
126g fat
2g fiber
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
- Marinate the pork in hang le paste and soy sauce 30 minutes — the Burmese-influenced paste is heavy on dried spices, not fresh herbs.
- Brown the pork in batches until well crusted; set aside.
- Return the pork with water to cover and braise low 60 minutes until the meat yields completely.
- Stir in tamarind, palm sugar, pickled garlic, and julienned ginger; the curry should balance sour, sweet, and rich without chili fire.
- Simmer 15 more minutes until the sauce turns syrupy and clings.
- Fold in the peanuts off the heat for crunch against the melting pork.
- Serve with sticky rice; hang le is mellow, gingery, and deeply comforting — the gentle giant of Thai curries.