Step 1

Let’s get everything ready! Soak your dried chilies in hot water for about 10-15 minutes. Add as many as you like, depending on how much heat you can handle. If you prefer mild, remove the seeds first to reduce the heat. After soaking, chop the chilies into larger pieces to make pounding them easier.

Step 2

Using a mortar and pestle, pound together the soaked chilies, lemongrass, galangal, garlic, shallot, and salt. Don’t rush—work in small batches of three ingredients at a time to make it easier on yourself. Add the shrimp paste last. No need for perfection here; a slightly rough paste is totally fine for this dish. If you like the smooth paste, pound or grind until you love the consistency.

Step 3

Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil, then sauté your paste for a couple of minutes or until fragrant and your kitchen smells amazing. Stir it often with a wooden spatula so nothing burns.

Step 4

Brown the Pork: Turn the heat up to medium-high, toss in the pork, and coat every piece in that fragrant paste. Let it cook for 3-4 minutes until lightly browned. If things start sticking or burning, just splash around 1/3 cup of water to loosen it up and keep all those yummy flavors in the po

Step 5

Pour in the remaining water, add the salt and garlic juice, and give it a good stir. Bring it all to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 1.5-2 hours.

Step 6

After about an hour, toss in the remaining ingredients, give it another stir, and continue simmering until the pieces of pork are fork tender and the sauce is just the way you like it. Serve and Enjoy the amazing dish you just created! Serve Gaeng Hung Lay with steamed jasmine rice or traditional sticky rice.