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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Finish
Stir in 40ml fish sauce and 20g palm sugar over low heat 90 seconds until sugar dissolves and seasoning balances.
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.
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