Gaeng Hung Lay – Northern Pork Belly Curry Recipe – Hot Thai Kitchen! แกงฮังเล

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Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. It is a dish to impress, and though it takes time, most of the process is hands-off!

This dish came to Northern Thailand via Myanmar, which in turn has a lot of Indian influences on their cuisine. This is why there is a lot of spices in this recipe, and you can use Indian garam masala for it as well!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

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Ελ Λιν says:

I added some Greek yogurt at the finish and it became ultra delicious

Olivia Arizmendez says:


Dana Campbell says:

What do the words mean? No moo yet porkbelly

Peter Coombs says:

First time here, glad to have found this site. Recipes are wonderful, would love some print backup. Is there anything available for these particular recipes?

Kali Gupta says:

But you didn't add salt. How can you have food without salt?

rikilii says:

Seems very similar in many respects to Vindaloo.

Siriphon Ann .Prueangprat says:

Sawasdee ka P'Pai, just wanted to ask how long did you cook the curry for to get that kind of consistency? love your vids

Olivia Antonette says:


Adrian S. Latt says:

Hi Pai!
I have tried the Thai seafood tray (mixed of seafoods – crabs, clams, prawn, etc.) together with corn in Bangkok a couple of years ago that you normally eat with sticky rice. It looks like a Louisiana seafood platter, but a bit of curry type and not too tick though. I forgot the name. I am just wondering if you could share the recipe. 
Many Thanks! 
Adrian from London

Lydia says:

This looks amazing Pai! I would love to see a video on Thai table etiquette one day…

Stef Hendrik says:

Ah well, yet another meat dish.

I am by no means a vegetarian, but the sum of your recipes is way too meat heavy for my taste and what I remember from 4 trips ranging from Doi Angkhang to Trang.
How about strictly posting a veg recipe after every meat recipe? And some meat-cum-veg recipes inbetween, pretty please.

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