Gang Hung Lei is simple. A newbie can do it.

Make a simple hang-le curry, a rookie can do it. 🍛

Today's menu is a kind of home curry. It's very easy to make. The curry peppers that I used from my mother, which I cooked already. Currie powder is also put in curry peppers. Anyone who doesn't have your own stuff can buy instant curry peppers.

✨ We use pork belly for almost 1 kilo. Wash it thoroughly and cut it into pieces. Then use about 2 tablespoons of Hung Lé curry pepper. Mix it together with the pork. Add a little black soy sauce and marinate it for about 20 minutes. (Anyone who has half an hour to marinate)

✨, when the fermentation is done, stir the pork in the pan until it starts to ripen. Then add water to flood the pork and then stew for about 20 minutes. Once the pork starts to soften and then it reaches the seasoning stage, the curry pepper will taste a little sour, so we add a little more wet tamarind water to it using wet tamarind water that dissolves warm water (or anyone with the ready-made convenience is fine too).

✨ then seasoned with soy sauce and coconut sugar. We only add 1 coconut sugar because my girlfriend doesn't like the sweet taste and not a lot of ginger and garlic because my girlfriend doesn't like the smell of ginger, but if anyone likes it in a lot more

✨ the last step is to stew with our mild fire, stewed for about an hour, until the pork is very soft, and scooped up is melted pork in the mouth. It will take a long time, but the result is very rewarding.

The taste of Hung Lé curry will be sour, sweet, salty, spicy, slightly mellow, good. It is a very impressive first. Delicious than expected. 🧡

# Northern food # Gang Hung Le # Easy food, easy # Do it yourself