Jet Tila is BACK with new episodes of #ReadyJetCook! First up, Jets personal favorite pork belly curry (Kang Hung Lay) from northern Thailand! Get the recipe https://foodtv.com/3VwbexbSubscribe to Food Network http://foodtv.com/YouTubeJet Tila shares his favorite go-to recipes and shops at his family's grocery store.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Northern Thai Pork Belly Curry (Kang Hung Lay)RECIPE COURTESY OF JET TILALevel: IntermediateTotal: 6 hr 10 min (includes marinating time)Active: 35 minYield: 4 to 6 servingsIngredients1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes2 pounds (907 g) boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes1/2 cup (168 g) red curry paste2 teaspoons (4 g) curry powder1 tablespoon (7 g) garam masala2 tablespoons (30 ml) canola or other high-temperature cooking oil1/2 cup (90 g) roasted peanuts3-inch (8-cm) piece fresh ginger, cut into matchsticks30 pickled garlic cloves, peeled (see Cook's Note)3 cups (720 ml) chicken stock, or as needed to cover1 1/2 tablespoons (21 g) palm sugar or brown sugar1 1/2 tablespoons (23 ml) Thai tamarind concentrate2 tablespoons (30 ml) fish sauce2 tablespoons (30 ml) light soy sauce2 tablespoons (30 ml) black soy sauce1/3 cup (80 ml) pickled garlic juiceLime leaves, thinly sliced, for garnishFresh cilantro leaves, for garnishDirectionsIn a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinate in the fridge for 4 hours or overnight.When ready to cook, heat an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides. Add the peanuts, ginger and pickled garlic cloves. Pour in the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and adjust any of the seasonings if youd like, then serve garnished with lime leaves and cilantro.Cooks NoteThai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. Its pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork #ReadyJetCook #JetTila #FoodNetwork #KangHungLay #PorkBellyCurryHow to Make Northern Thai Pork Belly Curry with Jet Tila | Ready Jet Cook | Food Networkhttps://www.youtube.com/watch?v=5trkHrFaz_A