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Hang Lay Curry Paste: Northern Style Hang Lay Curry

Hang Lay Curry Paste: Northern Style Hang Lay Curry


  • 500 gr pork, shoulder or collar, cut into 3cm (1.5″) cubes
  • 500 gr pork belly (sliced bacon), cut into 3cm (1.5″) cubes
  • 1/2 cup fresh pineapple, roughly chopped
  • 1 tablespoon thick black soy sauce
  • 25 small shallots, peeled and cut into halves
  • 3 cups ginger, peeled and cut into julienne
  • 4 whole pickled garlic
  • 1 cup pickled garlic brine
  • 1/2 cup freshly roasted peanuts
  • 1 teaspoon hang lay masala spice mix or curry powder
  • 3 tablespoon tamarind paste
  • 4 tablespoon fish sauce
  • 3 tablespoon palm sugar
  • 2 cups water
  • 2 tablespoon neutral flavor oil for frying
  • 1/2 cup Hang Lay Curry Paste



  1. In a mixing bowl mix the two kinds of pork cuts cubes with the pineapple and all the amount of Hang Lay curry paste
  2. Add thick black soy sauce and mix well
  3. Let the pork mixture to marinate for at least 1 hour.
  4. Heat oil in a pan. Fry the pork mixture on low heat until the fat renders out
  5. Add shallots and ginger and mix well. Then add pickled garlic and its brine
  6. Add roasted peanuts and hang lay masala spice mix. After that mix everything well together
  7. Season with tamarind paste, fish sauce and palm sugar
  8. Add water to cover and simmer on low heat for about 1 hour until pork is soft and sauce is thick


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