Thai Nam Prik Ong (Northern Thai Pork and Tomato Dip)
Ingredientsfor 2
280
Cal
18g
Protein
16g
Carbs
16g
Fat
- 18 oz ground pork
- 24 medium tomatoes, roughly chopped
- 33 dried red chilies, soaked
- 44 shallots
- 54 cloves garlic
- 62 stalks lemongrass, white part only
- 71 tablespoon shrimp paste
- 82 tablespoons fish sauce
- 91 teaspoon sugar
- 102 tablespoons vegetable oil
- 11Fresh vegetables for dipping: cucumber, cabbage, beans, blanched greens
- 12Sticky rice for serving
- 13Fresh herbs for garnish
Instructions
- 1
Pound shallots, garlic, soaked chilies, lemongrass, and shrimp paste in a mortar to a smooth paste. Alternatively, blend in a food processor.
- 2
Heat oil in a wok over medium heat. Fry the paste for 4–5 minutes until very fragrant and the oil separates — the paste must be cooked through completely to mellow the raw shrimp paste and activate all the aromatics.
- 3
Add ground pork and cook, breaking up, until well-done and slightly crispy in places, about 5 minutes.
- 4
Add chopped tomatoes, fish sauce, and sugar. Cook over medium heat for 10–12 minutes, stirring occasionally, until tomatoes completely break down and the mixture thickens to a jam-like dip consistency. It should be thick enough to mound on a spoon.
- 5
Transfer to a serving bowl. Serve at room temperature with an arrangement of fresh and blanched vegetables for dipping and sticky rice on the side. Nam prik ong is a Northern Thai staple and one of the most satisfying ways to eat vegetables.