Northern Thai Braised Pork Curry with Ginger and Pickled Garlic

What you need

• 6 dried long red chilies, soaked in hot water 15 min, drained
• 1 tsp salt
• 20 g (3/4 oz) galangal, peeled, sliced
• 2 stalks lemongrass, thinly sliced
• 4 cloves garlic
• 4 shallots, sliced
• 1 tsp shrimp paste
• 500 g (1 lb) pork belly, skin off, cut into 4 cm (1 1/2 in) chunks
• 500 g (1 lb) pork shoulder, cut into 4 cm (1 1/2 in) chunks
• 2 tbsp hang lay curry powder, or a mild curry powder with turmeric
• 60 ml (1/4 cup) pickled garlic brine, from the jar
• 750 ml (3 cups) water
• 8 cloves pickled garlic, whole cloves
• 60 g (2 oz) fresh ginger, cut into matchsticks
• 50 g (1/3 cup) roasted peanuts
• 100 g (3/4 cup) fresh pineapple, cut into chunks
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp palm sugar, grated
• 2 tbsp tamarind concentrate
• cooked sticky rice, for serving

Method

Restated from the original video

1. 1

   Pound the chilies with the salt in a mortar until fine. Add the galangal, lemongrass and garlic and pound to a rough paste.

2. 2

   Add the shallots and shrimp paste and keep pounding until smooth.

3. 3

   In a large bowl, mix the pork belly and shoulder with the paste, curry powder and brine until every piece is coated.

4. 4

   Cover and marinate for 1 hour at room temperature, stirring once halfway.

5. 5

   Heat a large, heavy pot over medium heat. Fry the pork, stirring often, until no pink remains on the outside and some fat has rendered, 10-15 min.

6. 6

   Pour in the water and bring to a boil, then skim off the foam. Lower the heat, cover and simmer for 30 min.

7. 7

   Add the pickled garlic, ginger, peanuts and pineapple. Simmer, partly covered, until the pork is nearly tender, 30 min.

8. 8

   Stir in the dark soy sauce, light soy sauce, palm sugar and tamarind. Simmer 30 min more, until the pork is fork-tender and the sauce is thick.

9. 9

   Spoon off excess fat from the surface. Taste: the curry should be sour and sweet first, then salty. Adjust with more palm sugar or tamarind.

10. 10

    Serve hot with sticky rice.

Imported from importfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.