Northern Thai Pork Belly Curry (Kang Hung Lay)

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1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes

2 pounds (907 g) boneless pork shoulder, cut into 1 ½-inch (4-cm) cubes

½ cup (168 g) red curry paste

2 teaspoons (4 g) curry powder

1 tablespoon (7 g) garam masala

2 tablespoons (30 ml) canola or other high-temperature cooking oil

½ cup (90 g) roasted peanuts

3-inch (8-cm) piece fresh ginger, cut into matchsticks

30 pickled garlic cloves, peeled (see Cook's Note)

3 cups (720 ml) chicken stock, or as needed to cover

1 ½ tablespoons (21 g) palm sugar or brown sugar

1 ½ tablespoons (23 ml) Thai tamarind concentrate

2 tablespoons (30 ml) fish sauce

2 tablespoons (30 ml) light soy sauce

2 tablespoons (30 ml) black soy sauce

⅓ cup (80 ml) pickled garlic juice

Lime leaves, thinly sliced, for garnish

Fresh cilantro leaves, for garnish

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