Gang Hung Lay (Pork with Ginger Curry)
Ingredients
- 1 lb. fresh ham
- 1 lb. pork
- 8 cups water
- 3 oz. makrut leaves
- 6 tbsp. fish sauce
- 2½ tbsp. raw sugar
- 2 tbsp. Golden Mountain Sauce
- 2½ tsp. salt
- 3 tbsp. red curry paste
- 8 oz. fresh ginger root
- 1 small red onion
- 3/4 cup preserved garlic juice
- 5 cloves preserved garlic
- 1/2 tsp. curry powder
- 1/2 tsp. turmeric powder
- 1/3 tsp. crushed caraway seeds
- 1/3 tsp. crushed corriander seeds
- 5 oz. tamarind mixed with 3/4 cup water to form juice (disgard tamarind pods)
- 4 tbsp. cooking oil
Preparation
Slice fresh ham (not preserved ham or canned ham) and pork into 2" pieces. Cut ginger into long thin slices and finely chop red onion. Peel garlic and loosen into pieces. Place all ingredients except ginger, water, tamarind juice, preserved garlic and oil in mixing bowl with pork. Allow pork to marinate in sauce for 15 minutes. Place oil in large wok and place over medium high heat.
Add pork and marinade sauce. Stir for 1 minute. Turn heat to high.
Add preserved garlic, ginger, water, tamarind juice and makrut. Let boil for 2 minutes. Lower to medium heat and simmer for 15 minutes, or until pork is tender. Remove from stove and place in serving dish.
Serves 6 to 8 persons.