Kaeng hang le is very popular in Northern Thailand, well-known as a specialty of the region.

[1][5] The pork is then marinated with the curry paste, seasoned with a masala spice mix, black soy sauce, fish sauce, and then slowly simmered with julienned ginger, garlic, shallots, pickled garlic, peanuts, and santol until a layer of oil has risen to the top.

[1][3] Kaeng hang le is traditionally made with pork belly, but can be substituted with chicken, beef or fish.

The masala spice mix used to make kaeng hang le (called phong masala or phong hang le) is composed of numerous dried spices, including long pepper, nutmeg, clove, camphor seeds, black pepper, mace, fennel, cumin, fenugreek, dried garlic, cinnamon, coriander seed, cubeb, chili, dried ginger, bay leaf, turmeric powder, white sesame seeds, and mustard seeds.

[1] Kaeng hang le has several numerous varieties, which differ in terms of ingredients (e.g., sliced ginger), recipe proportions, and cooking methods.