Nam Prik Ong
Ingredients
- 400 gGround pork (fresh)
- 300 gRound tomato (finely diced)
- 4 pcGarlic (peeled)
- 3 pcShallot (peeled)
- 3 pcThai chili (fresh)
- 1 tbspshrimp paste
- 2 tbspPeanut oil
- 2 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 0.5 pcFresh cilantro (chopped)
- 8 pcDried red chilies (rehydrated in hot water and deseeded)
Method
A thick pork and tomato dip-style stew reduced until creamy. It features a deep brick-red color, with tomatoes melting into the pork fat while the chili provides a sharp, direct heat.
- 1
In a mortar, pound the dried red chilies, garlic, shallots, and Thai chilies until a coarse paste is formed. Stir in the shrimp paste at the end to bind everything together.
- 2
Heat the peanut oil in a wok. Pour in the aromatic paste. It should sizzle immediately. Stir until the aroma of garlic and shrimp becomes powerful.
- 3
Add the ground pork. Break up the meat well with a spatula to avoid large chunks. The pork should lose its pink color and take on the color of the paste.
- 4
Add the tomatoes to the wok. Simmer over medium heat. The tomatoes should release their juices and then break down completely to form a thick sauce that coats the meat.
- 5
Add the palm sugar and fish sauce. Mix well. The taste should be a balance between salty, the acidity of the tomato, and a hint of sugar. Turn off the heat and sprinkle with cilantro.
Frequently asked questions
How do you get this dish right?
- Serve with sticky rice and raw white cabbage wedges for temperature and texture contrast.
- If the tomatoes aren't juicy enough, add a small splash of water to help the reduction.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The fat may solidify; reheat gently in a pan to restore its gloss.
