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How to Make the Dish

  • Pork Belly 500.0 g
  • Hanglei Curry Powder 1.0 sachet
  • Ginger, chopped 1.0 tbsp
  • Hanglei Curry Paste 1.0 tbsp
  • Peanuts, roasted 1.0 tbsp
  • Red Onion 60.0 g
  • Garlic 40.0 g
  • Pickled Garlic 2.0 tbsp
  • Pickled Garlic Juice 2.0 tbsp
  • Ginger, julienned 10.0 g
  • ำปลา 3.0 tbsp
  • Palm Sugar/Sugarcane Juice 7.0 tbsp
  • Dark Soy Sauce 2.0 tsp
  • Stock 1500.0 ml
  • Vegetable Oil 2.0 tbsp
  1. How to Make the Dish

    • Cut pork belly into pieces. Marinate the pork with Hanglei curry powder and chopped ginger for 30 minutes.
    • Heat oil in a pot. Stir fry Hunglei curry paste until fragrant then add the pork and stir fry well. Bring the stock to boil then add garlic, red onion, pickled garlic, pickled garlic juice, roast peanuts, and julienned ginger.
    • Season with dark soy sauce, Knorr Premium Fish Sauce, Aroysure All-In-One Pork Flavoured Seasoning, and Knorr Concentrated Tamarind Sauce. Simmer until the pork is soft and the stock is thick or nearly dry. Season to taste.
  2. Serving

    • Pour hot Hanglei curry in a bowl. Serve hot with sticky rice.
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