Jet Tila is BACK with brand-new episodes of #ReadyJetCook! To begin with, Jet's personal favorite– pork stomach curry (Kang Hung Lay) from northern Thailand!
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Northern Thai Pork Tummy Curry (Kang Hung Lay).
RECIPE THANKS TO JET TILA.
Level: Intermediate.
Overall: 6 hr 10 min (includes marinating time).
Active: 35 minutes.
Yield: 4 to 6 portions.
Components.
1 pound (454 g) pork tummy, cut into 1-inch (3-cm) cubes.
2 pounds (907 g) boneless pork shoulder, cut into 1 1/2- inch (4-cm) cubes.
1/2 cup (168 g) red curry paste.
2 teaspoons (4 g) curry powder.
1 tablespoon (7 g) garam masala.
2 tablespoons (30 ml) canola or other high-temperature cooking oil.
1/2 cup (90 g) roasted peanuts.
3-inch (8-cm) piece fresh ginger, cut into matchsticks.
30 marinaded garlic cloves, peeled (see Cook's Note).
3 cups (720 ml) chicken stock, or as required to cover.
1 1/2 tablespoons (21 g) palm sugar or brown sugar.
1 1/2 tablespoons (23 ml) Thai tamarind concentrate.
2 tablespoons (30 ml) fish sauce.
2 tablespoons (30 ml) light soy sauce.
2 tablespoons (30 ml) black soy sauce.
1/3 cup (80 ml) marinaded garlic juice.
Lime leaves, thinly sliced, for garnish.
Fresh cilantro leaves, for garnish.
Directions.
In a large bowl, combine the pork stubborn belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinade in the fridge for 4 hours or overnight.
When all set to prepare, warm an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning sometimes, for 6 to 10 minutes up until browned on all sides. Include the peanuts, ginger and marinaded garlic cloves. Gather the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then lower the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, up until the pork tummy is fork tender and the curry has a good, thick gravy-like consistency.
To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and change any of the spices if you 'd like, then serve garnished with lime leaves and cilantro.
Cook's Note.
Thai marinaded garlic is an unique active ingredient and can be found in Thai supermarket or on the Web. It's pickled while young and firm and supplies an earthy acidity that cuts through the richness of the pork tummy.
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How to Make Northern Thai Pork Belly Curry with Jet Tila|Ready Jet Cook|Food Network.
https://www.youtube.com/watch?v=5trkHrFaz_A
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I like its, from Indonesia
Hola ❤tranquilos que llequeeee
Mmmm looks delicious! 🦇
Want delicious food from Thai!
Oh, my!!! Everything about this video and the keeper recipe is delightful and informative ~ just like the rest of your videos, to be honest. I really love and appreciate your overall presentations, your tastes in food, your professionalism, yet easy-going style, and your generosity and enthusiasm in sharing your wisdom with your audience. Can’t thank you enough. 😊🤩👏🏽🙏🏽
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What brand of curries do you use?
It looks like he used Mae Ploy (my personal favorite), but he also has Maesri on the shelf in the video.
Mae Anong, Mae Ploy and Maesri are good and around the US
There are so many brands of curry to choose from.
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@0:06 This is true even in Thailand. You seldom see Hang Lay outside of the northern area. Because in addition to being a regional dish, Hang Lay is also kind of a festive dish. Northern Thai families often cook Hang Lay when there’s an important buddhist holiday.
But because every families cook this dish on their own during the holiday, the recipe for Hang Lay varies from family to family. Some family recipe use tomato for tartness instead of pickled garlic/tamarind. Some family recipe use caramelized shallots for the sweetness. etc.
But one thing every recipes agree on; if it ain’t oily, it ain’t Hang Lay. So the excessive lard floating on the surface is actually desired, not a mistake.
Chocolate Or Vanilla
I do not care belly pork
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Saw the title . Now I’m waiting for uncle Roger to review it now and see if the boy from Up can have his Uncle title. 😂
Thanks for watching and commenting❤️ you have been randomly selected from comments as winner of today’s giveaway hit me up via the digits above to claim prize……..🎁🎁
Hi Jet, love the dish, can you make this dish without the chilies for people who don’t like a spicy curry++
for sure, leave out heat in any of my recipes, no judgement
Curry….yes. I love your spice cabinet. It’s a mini supermarket.
I have loved this guy for a long long time. It is good to see some Food Network legends moving into the future with us. Have to love real chefs, not internet chefs, although there are some [I am looking at you Matty Matheson], showing folks step by step how they make amazing food. Their knife skills, and the efficient way they operate in the kitchen, is a thing of beauty.
Ok Uncle Roger, go to town!
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@Sarah Winda Hello I am so sorry if this sounds weirds but you wrote such a nice and wonderful comment on here and I like your comment. I can tell you’re a very positive person. If it’s okay with you I’d love to be friends
Even if u don’t cook, Jet Tila has always been truthful and polite
Looks truly amazing! Thanks for this great recipe 😀
That looks delicious