Gaeng Hang Le

1. 1

   Prepare the curry paste

   Soak the dried chilies in warm water for 15-20 minutes until soft, then drain and chop. Using a mortar and pestle, pound the soaked chilies with salt until fine. Add galangal and continue pounding until incorporated. Add lemongrass and garlic, pounding until smooth. Finally, add shallots and shrimp paste, continuing to pound until you have a fine, aromatic paste (approximately 2/3 cup yield). Alternatively, use a food processor, but add ingredients gradually for best results.

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   Tips:

   • • Work in small batches if using mortar and pestle
   • • The paste can be made ahead and refrigerated for up to 1 week
2. 2

   Marinate the pork

   In a large bowl, combine both the pork shoulder and pork belly chunks with the prepared curry paste, pickled garlic liquid, and hang le powder. Mix thoroughly to ensure all meat is well coated. Let marinate for 1 hour at room temperature, stirring halfway through the marinating time to redistribute the flavors.

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   Tips:

   • • For deeper flavor, marinate overnight in the refrigerator
   • • Bring pork to room temperature before cooking if marinated in fridge
3. 3

   Brown the pork

   Heat a large wok or heavy-bottomed pot over medium heat. Add the marinated pork (no oil needed as pork belly will render fat) and stir-fry for 10-15 minutes until the meat is no longer pink and has started to brown slightly. The curry paste will become fragrant and the oil will start to separate.

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   Tips:

   • • Don't overcrowd the pan - brown in batches if necessary
   • • The rendered fat from pork belly will provide cooking oil
4. 4

   First simmer

   Add the water to the pot and bring to a boil over high heat. Once boiling, reduce heat to low, cover loosely, and let simmer gently for 30 minutes. The pork will begin to tenderize and the flavors will start to meld.

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   Tips:

   • • Maintain a gentle simmer, not a rolling boil
   • • Stir occasionally to prevent sticking
5. 5

   Add aromatics and continue cooking

   Add the pickled garlic cloves, julienned ginger, roasted peanuts, and pineapple chunks (if using) to the curry. Stir to combine and continue cooking over medium-low heat for another 30 minutes. The curry will thicken and the pork will become more tender.

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   Tips:

   • • The pickled garlic should soften but still hold its shape
   • • Pineapple adds sweetness and helps tenderize the meat
6. 6

   Season and final simmer

   Add the black soy sauce, thin soy sauce, palm sugar, and tamarind concentrate. Stir well to dissolve the sugar and distribute all seasonings. Continue cooking for another 30 minutes until the pork is fork-tender and falls apart easily. Taste and adjust seasoning - the curry should be salty, sweet, and sour in balance with a prominent ginger flavor.

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   Tips:

   • • Add more palm sugar if too sour, more tamarind if too sweet
   • • The curry will thicken as it cooks - add water if needed
7. 7

   Rest and serve

   Remove from heat and let the curry rest for 10-15 minutes before serving. This allows the flavors to settle and intensify. Serve hot with steamed long-grain jasmine rice (not sticky rice, which is the traditional choice for most Northern Thai dishes).

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   Tips:

   • • Curry tastes even better the next day as flavors develop
   • • Can be reheated gently on the stovetop

• •This curry is traditionally made for communal gatherings and festive occasions in Northern Thailand
• •The dish should have a thick, oily consistency with visible fat from the pork belly - this is authentic
• •Ginger is the star ingredient - don't skimp on it as it distinguishes Hang Le from other Thai curries
• •Pickled garlic is essential for authentic flavor - fresh garlic is not a true substitute
• •The curry improves with time - make it a day ahead if possible
• •Some recipes add long beans, pickled bamboo, or toasted sesame seeds depending on the specific regional variation
• •Unlike most Thai curries, this is eaten with long-grain rice rather than sticky rice

• •
  Steamed jasmine rice (not sticky rice)
• •
  Pickled mustard greens
• •
  Fresh cucumber slices
• •
  Fresh herbs (cilantro, Thai basil)
• •
  Khao soi (for a Northern Thai feast)
• •
  Nam prik num (Northern Thai green chili dip)
• •
  Grilled vegetables
• •
  Thai iced tea

Gaeng Hang Le is a testament to Northern Thailand's rich cultural exchanges with Myanmar. The name 'hang le' derives from the Burmese word 'hin lay' meaning 'heavy curry,' reflecting its dense, rich character. The dish likely arrived in Northern Thailand through the Shan people who inhabit Myanmar's Shan State, which borders the region. Indian traders who came to Chiang Mai for textile trade brought with them spices like turmeric, fennel, cumin, and cardamom, which became integrated into local cooking. Unlike traditional Northern Thai cuisine which rarely uses dried spices, Hang Le embraces them fully, creating a unique bridge between Burmese, Indian, and Thai culinary traditions. The curry is traditionally made for merit-making ceremonies, khantok wedding dinners, and village celebrations, particularly when a pig is butchered. The saying 'one curry feeds the whole village' speaks to its communal significance, with large cauldrons left to simmer while neighbors gather for celebrations.

Several elements define an authentic Gaeng Hang Le: First, the prominent use of fresh ginger (not galangal) as a primary aromatic, which is unusual for Thai curries. Second, the inclusion of pickled garlic and its brine, which provides the essential sweet-sour base. Third, the use of hang le powder (or garam masala), a dried spice blend uncommon in traditional Thai cooking but essential here. Fourth, the absence of coconut milk, allowing the meat, spices, and seasonings to create their own rich sauce. Fifth, the thick, oily consistency from rendered pork fat is intentional and traditional - not a flaw. Sixth, the balance must achieve salty-sweet-sour harmony with ginger and tamarind notes prominent. Finally, serving with long-grain rice rather than sticky rice distinguishes it from other Northern Thai dishes. Regional variations exist - Chiang Mai versions are sweeter, Chiang Rai/Nan versions are more tart, and Chiang Saen adds vegetables - but all maintain these core elements. The slow-cooked, fall-apart tender pork with visible fat and oil is the hallmark of properly made Hang Le.