Nam Prik Ong

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 420
• Protein: 21 g
• Carbs: 15 g
• Fat: 28 g

Ingredients

• 400 g Ground pork ( fresh )
• 300 g Round tomato ( finely diced )
• 4 piece Garlic ( peeled )
• 3 piece Shallot ( peeled )
• 3 piece Thai chili ( fresh )
• 1 tbsp shrimp paste
• 2 tbsp Peanut oil
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 0.5 piece Fresh cilantro ( chopped )
• 8 piece Dried red chilies ( rehydrated in hot water and deseeded )

Instructions

1. Aromatic base

   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. Roasting the paste

   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. Cooking the meat

   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. Tomato compote

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. The fat may solidify; reheat gently in a pan to restore its gloss.