Gaeng Hang Lay | Chopped

Ingredients

• 2 pounds pork belly, cut into 1.5-inch chunks
• 1 pound boneless pork shoulder, cut into 1.5-inch chunks
• 3 tablespoons Hang Lay curry paste
• 2 tablespoons vegetable oil
• 1/4 cup fresh ginger, julienned
• 6 cloves garlic, roughly chopped
• 6 shallots, sliced
• 1/4 cup tamarind paste
• 3 tablespoons palm sugar, grated
• 3 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon curry powder
• 2 cups water
• 1/4 cup roasted peanuts
• 2 tablespoons pickled garlic, sliced
• 2 tablespoons pickled garlic brine
• 1 teaspoon salt