Thai-Burmese Pork Curry (Gaeng Hang Ley)

• 1 tbsp. peanut oil
• 7 oz. pork belly
• 2 bulbs pickled garlic, sliced
• 2 tbsp. sliced fresh ginger
• 2 tbsp. Burmese masala powder
• 1 tbsp. red curry paste
• 1 tbsp. palm sugar
• honey
• 2 cups water
• 3 tbsp. fish sauce
• 1 cup tamarind juice
• prune juice
• 1 cup chicken stock
• 1 tbsp. dark soy sauce
• 1 tbsp. roasted peanuts

1. Add peanut oil to a wok and place on medium heat.
2. Cut the pork belly into bite-sized pieces and place in the wok.
3. Mix together the garlic, soy sauce, masala powder, red curry paste, sugar and fish sauce; add to wok and stir.
4. Add 1 cup water and 1/2 chicken stock; increase heat, bring to a light boil and stir for 5 minutes.
5. Add the rest of the water and chicken stock; bring to a boil again.
6. Simmer for 3 to 4 minutes.
7. Add the tamarind juice and season to taste.
8. Add peanuts and ginger, cooking until sauce thickens to desired consistency.
9. Remove from heat and serve with sticky rice.

peanut oil, pork belly, garlic, ginger, masala, red curry, palm sugar, honey, water, fish sauce, tamarind juice, prune juice, chicken stock, soy sauce, peanuts

Taken from www.foodgeeks.com/recipes/22041 (may not work)