Thai · Dinner
Spicy Pork and Tomato Dip
Nam Prik Ong
A Northern Lanna chilli paste of minced pork simmered with cherry tomatoes, dried chillies, garlic, shallot, and shrimp paste into a thick rust-coloured dip, plated with sticky rice, cucumber, long beans, and pork crackling.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
28gProtein
42gFat
52gCarbs
8gSugar
6gFiber
1240mgSodium
65mgChol
Goes well with
Sangiovese ChiantiSangiovese Chianti — A medium-bodied red...
local
Chang lagerChang lager — A crisp, refreshing beer t...
international
Instructions
1
Prep
Soak 16 dried Thai red chillies in 100ml warm water 5 minutes until softened. Pound chillies with 16 garlic cloves, 120g shallot halves, and 20g shrimp paste in a mortar to a coarse rust-red paste. Halve 600g cherry tomatoes and slice 1 cucumber. Cut 120g long beans into 4cm lengths.
2
Bloom
Heat 60ml neutral oil in a heavy pan over medium heat 1 minute. Add chilli-garlic-shallot-shrimp paste and fry 2–3 minutes until deeply fragrant, oil turns rust-red, and aromas of warm chilli and roasted shallot fill the kitchen.
3
Sear
Add 400g ground pork to bloomed paste over medium heat. Break meat apart with a spatula and stir-fry 4 minutes until cooked through, opaque, and evenly coated in rust-red paste.
4
Simmer
Tip halved cherry tomatoes and 200ml water into the pan over medium heat. Bring to gentle simmer uncovered 15–18 minutes, stirring often, until tomatoes break down completely and dip thickens to glossy, spoonable rust paste.
5
Finish
Stir in 40ml fish sauce and 20g palm sugar over low heat 90 seconds until sugar dissolves and seasoning balances.
6
Plate
Transfer nam prik ong to a small bowl and divide between two plates alongside 150g cooked sticky rice per person, cucumber slices, long beans, and 30g pork crackling per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground pork shoulder
- 600g (21.2 oz) cherry tomatoes
- 16 dried Thai red chillies
- 16 garlic cloves
- 120g (4.2 oz) shallots
- 20g shrimp paste
- 40ml (2.7 tbsp) fish sauce
- 20g palm sugar
- 300g (10.6 oz) cooked sticky rice
- 1 small cucumber
- 120g (4.2 oz) long beans
- 60g (2.1 oz) pork crackling
- 60ml (1/4 cup) neutral oil
- 200ml (3/4 cup + 1 tbsp) water