1 & 1/2cups ofLemongrass stalk, peeled and chopped
1/2cupGalangal, peeled and chopped
1cupGinger, peeled and chopped
1/4cupTurmeric root, peeled and chopped
2 & 1/2cupsGarlic, peeled
5cupsBanana shallots, peeled and chopped
1tbspMaldon sea salt
7gramsStar anise
12.5gramsCoriander seed
7gramsCinnamon stick
4gramsFennel seed
4gramsCloves
30gramsCumin seeds
2tbspHung lay curry powder*, briefly dry toasted at a low heat until aromatic
Instructions
To prepare the shallots
Peel the shallots, cut off the core and discard
Slice thinly (1mm)
Fill a wok or pot (6 litre capacity) 1/3 full with oil and heat to 180 degrees on a medium flame
Add the shallots and stir with a slotted spoon
Remove shallots when they begin to turn golden brown and drain on paper towel
To make the curry paste
Snip the large dried chillies, and soak them in warm water for about 30 minutes
Dry toast the spices then pound them in a pestle and mortar to a fine powder, add the hung lae powder to it and set aside
After the chillies are soaked, wash the chillies using a colander to remove the seeds
In a pestle and mortar pound the paste - starting with the dried chillies and the Maldon sea salt - until smooth and then add the rest of the ingredients one by one, starting with the hardest working down to the softest until it’s a smooth and completely incorporated paste
Once mixed, add the ground spices and amalgamate into the paste
To make the curry
Cut the pork belly into cubes (1-inch x 1-inch). From a cold water start, blanch the pork in salted water
Removed the pork just before the water simmers
Drain and wash the pork
Once dry coat in the ketjap manis
In a medium-sized wok or pot, fry off curry paste in pork fat until aromatic and the rawness from the ingredients has been removed
Stir often to prevent sticking adding oil left over from deep frying shallots if necessary
Add toasted Thai cardamom
Season with palm sugar and fish sauce
Cook out briefly until aromatic
Add the blanched pork belly and coat in the curry paste
Add the chicken stock, and allow to simmer for about 40 minutes
Add the shallots, pickled garlic and ginger, and cook until the pork belly is soft and tender
Season with the tamarind and pickled garlic liquid and adjust if needed
It should be a bit oily, sweet, rich, and a little sour
Serve in a bowl with a small amount of the oil, garnish with deep fried shallots and some finely sliced ginger
Accompany with Jasmine or sticky rice
*Hung lae curry powder is a specific type of curry powder that can sometimes be found at Asian grocers and supermarkets*