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Hunglay Curry

 

Hunglay Curry

Ingredients (serves 3-4 persons)


Lobo Hunglay Curry Paste 1 packet
Pork loin 250 g (8.8 oz)
Pork belly 250 g (8.8 oz)
Black soy sauce 1 tablespoon
Water 1 ½ cups (360 ml)
Sliced ginger and pickled garlic

Preparation


A tasty curry with a Burmese influence and a wonderful exotic aroma, Hunglay features the blended flavour of garlic and ginger, and Lobo has re-created the real Hunglay Curry characteristics for you to enjoy.

  • Cut pork loin and pork belly into rectangular pieces of 1”. Dredge completely in black soy sauce.
  • Empty contents of Hunglay Curry Paste into pot and bring to the boil.
  • Add pork, wait until boiled then lower heat.
  • Continue to simmer until the curry seeps into the inside of the pork and it becomes tender.
  • Add sliced ginger and pickled garlic. Flavour to taste. Serve in bowls with hot glutinous rice.


Tips

  • For that tender, melt-in-your-mouth effect, marinate pork in black soy for a few hours. Stir-fry the pork and add to the boiling curry.
  • Stir curry constantly otherwise the portion nearest the bottom of the pot will burn.