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.