Name: Northern Thai Braised Pork Curry
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Thai
Ingredients: 8-10 grams dried mild red chilies (adjust for spice preference); 5 cloves garlic, chopped; 1/3 cup chopped shallots; 1 stalk lemongrass, bottom half only, finely chopped; 5 slices galangal, chopped (or ginger if unavailable); 2-inch piece turmeric, chopped (or 1 1/2 tsp powdered turmeric); 2 tablespoons hung lay curry powder or garam masala; 1 teaspoon fermented shrimp paste; 1 lb pork belly, cut into big chunks; 1 lb pork spare rib tips, chopped; 1/4 cup tamarind paste; 2 tablespoons dark brown sugar or palm sugar; 1-2 teaspoons black soy sauce or dark soy sauce (optional); 1 1/2 – 2 tablespoons fish sauce; 1 head garlic (peeled but keep cloves whole); 1/2 cup pearl onions or Thai small shallots (optional); 1/4-1/3 cup julienned ginger; 1 8-inch piece cinnamon stick; 2 teaspoons black peppercorns; 2 teaspoons turmeric powder; 2 tablespoons cumin seeds; 2 tablespoons coriander seeds; 1 piece star anise; 3 pieces whole clove; 1/2 teaspoon ground nutmeg; 2 teaspoons fennel seeds; 5 pieces white or green cardamom pods

Description

A rich and comforting Northern Thai dish featuring tender pork braised in a fragrant homemade curry paste, perfect for family gatherings.

Ingredients

Scale

8–10 grams dried mild red chilies (adjust for spice preference)
5 cloves garlic, chopped
1/3 cup chopped shallots
1 stalk lemongrass, bottom half only, finely chopped
5 slices galangal, chopped (or ginger if unavailable)
2-inch piece turmeric, chopped (or 1 1/2 tsp powdered turmeric)
2 tablespoons hung lay curry powder or garam masala
1 teaspoon fermented shrimp paste
1 lb pork belly, cut into big chunks
1 lb pork spare rib tips, chopped
1/4 cup tamarind paste
2 tablespoons dark brown sugar or palm sugar
1–2 teaspoons black soy sauce or dark soy sauce (optional)
1 1/2 – 2 tablespoons fish sauce
1 head garlic (peeled but keep cloves whole)
1/2 cup pearl onions or Thai small shallots (optional)
1/4–1/3 cup julienned ginger
1 8-inch piece cinnamon stick
2 teaspoons black peppercorns
2 teaspoons turmeric powder
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 piece star anise
3 pieces whole clove
1/2 teaspoon ground nutmeg
2 teaspoons fennel seeds
5 pieces white or green cardamom pods

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Instructions

Prepare the curry powder: Toast whole spices (cumin, coriander, black peppercorns, cardamom, and cloves) in a dry sauté pan over medium heat until aromatic and darkened slightly—about 2-3 minutes.
Make the curry paste: Grind the dried chilies into a powder. Blend lemongrass, galangal, turmeric, shallots, garlic, and shrimp paste until smooth. Combine with chili powder.
Cook the curry: Preheat a large wok or heavy pot; sear pork belly until browned, about 8-10 minutes. Add pork rib tips and brown for another 5 minutes.
Simmer with spice: Stir in the prepared curry paste and coat the pork evenly, then add water to cover and bring to a gentle boil.
Final touches: Add fish sauce, black soy sauce, tamarind, and sugar. Reduce heat and simmer covered for 1 hour and 45 minutes to 2 hours, then add ginger, whole garlic cloves, and pearl onions for the last 15-20 minutes.

Notes

For deeper flavor, let the curry sit overnight in the fridge and reheat the next day. Adjust spice levels to taste.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Braising
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 10g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg