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Hung Lay Curry

Hung Lay Curry

 

Pork Belly 250 gram(s)

Pork Tenderloin 250 gram(s)

Hung Lay Curry Paste 3 tablespoon(s)

Vegetable Oil 1 tablespoon(s)

Tamarind Paste Juice 2 tablespoon(s)

Sugar 2 tablespoon(s)

Pickled Garlic Juice 3 tablespoon(s)

Water 1 cup(s)

Pickled Garlic 1/4 cup(s)

Sliced Ginger 2 tablespoon(s)


 

1. Mix pork belly and pork tenderloin with Hung Lay curry paste. Marinate for 2 hours.

2. Stir fry marinated pork with oil just enough cooked, then season with tamarind paste juice, sugar, pickled garlic juice, water, pickled garlic and sliced ginger.

3. Simmer Hung Lay curry over a low heat until desired tender. Add water if too dry.

4. Serve with Royal Umbrella Hug-Phayao Rice.

 

 

 

 

 

 

 

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