Kaeng Hung Leh (Burmese-style pork curry)

I am thrilled to share with you one of my all-time favourite dishes – Kaeng Hung Leh, also known as Burmese-style pork curry. This rich and flavorful curry, with its unique blend of spices, holds a special place in my heart, and I can't wait for you to experience it.

Kaeng Hung Leh is an absolute masterpiece that beautifully blends aromatic spices with succulent meats, creating a dish that is both comforting and deeply satisfying, especially coming into July’s winter chill. 

The curry paste itself is crafted from a blend of fresh and dried chiles with an abundant amount of black pepper, with a layered heat that builds with each bite. Slow braising transforms the ribs into tender, juicy morsels, creating a rich, saucy curry that achieves its depth of flavour without the use of coconut milk.

In Thailand, we traditionally prepare this curry using a combination of belly pork, pork ribs, and shoulder. Each cut brings its own unique texture and richness to the dish. Personally, the pork belly is essential for achieving the perfect balance of flavours and tenderness.

However, for those who prefer an alternative to pork, I highly recommend using the neck of lamb. This fatty cut is ideal for slow cooking, allowing the meat to absorb the curry's aromatic spices and become incredibly tender. This recipe's versatility is truly remarkable, as it can be adapted to various meat options, each offering a unique twist to the dish.

The beauty of Kaeng Hung Leh lies in the freedom to tailor it to your preferences. Whether you choose pork or lamb, this curry promises a rich, flavorful experience that will leave a lasting impression.

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