is a Shan variation of the well-known Gaeng Hung Lay curry and originates from the northern Thai province of
Mae Hong Son. This is also a hearty pork curry with origins in Myanmar, which is not prepared from a pounded curry paste, but from dried, ground herbs and
spices. The curry has three characteristic flavors - salty, sour and sweet - with the latter two being much more pronounced than in other variations.
