Thai Spicy Pork and Tomato Dip (Nam Prik Ong)
Ease of preparation rating: Medium.
Yield: 3-4 servings
Ingredients
1.5 ounces (45 grams) shallots, halved
6 cloves garlic, halved
6 large dried chilies, seeded
2 cilantro roots, chopped
18 grape tomatoes, cut in quarters
12oz. (360g) ground pork
1 tablespoon (15ml) shrimp paste
2 tablespoons (30ml) vegetable oil
½ cup (120ml) water
1 tablespoon (15ml) fish sauce
1 teaspoon (5ml) tamarind juice
1 tablespoon (15ml) palm sugar, chopped
1 tablespoon (15ml) cilantro, chopped
Sliced cucumber for serving, optional
Sticky rice for serving, optional
Crispy pork rind for serving, optional
Plain rice crackers for serving, optional
Steamed cabbage for serving, optional
Method
Preheat oven to 400oF (205oC).
Toss shallots and garlic in half the oil and place on a baking tray lined with parchment paper.
Roast in the oven for 8-10 minutes, or until slightly charred.
Remove from the oven, chop roughly and set aside.
In a mortar and pestle, grind dried chilies until they break down completely.
Add cilantro roots, roasted shallots and garlic, and pound into a paste.
Add grape tomatoes and shrimp paste and crush to form a uniform paste.
In a mixing bowl, combine pork and paste, and knead until they are perfectly mixed.
Heat remaining oil in a frying pan over medium heat.
Add pork mixture and cook for 8-10 minutes, or until pork is fully cooked and mixture has thickened.
Add water and fish sauce to loosen it up and season. Cook for 4-5 minutes.
Remove from heat and let cool at room temperature for 10 minutes.
Garnish with cilantro and a dried chili pepper, and serve alongside your choice of side dishes for dipping (sticky rice, cucumber slices, steamed cabbage, crispy pork rind, rice crackers, etc.).
