Red curry pork belly (Kaeng Lee Hung Moo)
| Paste | |
| 2 Tab | Dried red Spur chillies |
| 1 Tab | Red spur chilli pepper |
| 1 | Lemongrass, finely chopped |
| ¼ Tsp | Galangal ginger, finely chopped |
| 1-2 | Shallots, finely chopped |
| 1 slice | Kaffir lime rind, finely chopped |
| 1-2 | Cloves Garlic, chopped |
| 1 | Coriander root, chopped |
| 1 Tsp | White pepper |
| 1 Tsp | Roasted coriander seeds |
| ½ Tsp | Roasted cumin seeds |
| ¼ Tsp | Shrimp paste |
| ¼ Tsp | Salt |
| Preparation (1 portion) | |
| 150g/td> | Pork Belly, cut into 1cm squared, skin and fat included on the cubes |
| 10g | Ginger, finely sliced |
| 30g | Pickled garlic juice |
| 2 | Pickled garlic bulbs, pealed and crushed |
| 30g | Curry paste (above) |
| 5g | Shrimp paste |
| 1 Tab | Tamarind juice |
| 2 Tab | Palm sugar |
| 2 Tab | Roasted peanuts |
| 1 1/2 Cup | Chicken stock |
- In a stone mortar and pestle pound coriander seeds, cumin and peppers thoroughly until they are a fine dust.
- Add lemongrass, galangal, kaffir lime, and coriander root to mortar and pound until there isn’t any obvious sinew.
- Add dried chillies and salt pound unit pieces of chilli cannot be made out from the rest of the matter.
- Add shrimp paste and pound to mix in the paste. Put to one side
- Mix the ginger, garlic, curry paste, shrimp paste and stock in a pot with the pork.
- On a low heat simmer the pork mix with the lid on
- After 1 hour add peanuts and sugar put lid on and continue simmering
- After 1:30 minutes (additional 30 minutes to the last step) add tamarind
- Once there is fat sitting on the top of the simmering pot take off the heat (over 2 hours)
- Place in a bowl and serve