Dish

Kaeng hang le

Northern Thai Curry

Kaeng hang le is made with pork belly, which is simmered in a flavorful broth made with a variety of spices, including ginger, garlic, and lemongrass. The dish also includes a variety of vegetables, such as potatoes and carrots. The curry is typically served with rice or noodles. Kaeng hang le is a great way to experience the flavors of northern Thai cuisine and is a healthy and delicious meal option.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stew

Origins and history

Kaeng hang le has been a staple in northern Thai cuisine for centuries. It is believed to have originated as a dish made by the Burmese Shan people who migrated to Thailand. Today, it is a popular dish throughout Thailand and is enjoyed by people of all ages.

Dietary considerations

Gluten-free

Variations

There are many variations of Kaeng hang le, depending on the region and the cook. Some versions include chicken or beef instead of pork, while others are strictly vegetarian. Some cooks add more or less spice to the curry, depending on their personal preference.

Presentation and garnishing

Kaeng hang le is typically served in a large, deep bowl, with the pork belly and vegetables arranged in an attractive manner. It is often garnished with fresh herbs, such as cilantro or Thai basil. The dish can be served hot or at room temperature.

Tips & Tricks

To add extra flavor to the dish, try roasting the pork belly before adding it to the curry. This will give it a crispy texture that will enhance the overall taste of the dish.