Nam Phrik Ong (Thai Pork and Tomato Dip)
Nam phrik ong is a Northern Thai dip of minced pork and tomatoes that works much like a bolognese, only built on chile, shallot and garlic. Pounding the paste with shrimp paste gives it a deep, salty base, and the tomatoes turn the sauce orange and sour. Scoop it up with cabbage, lettuce or green beans for a sharp, slightly hot dip that is easy to scale for a crowd.
Instructions
Pound the dried chiles, shallots and garlic together in a mortar until they form a rough paste.
Add the shrimp paste and salt, then keep pounding until everything is well blended.
Heat the oil in a pan and add the pounded paste. Stir in the sliced coriander and onion, and cook until the mixture smells fragrant.
Add the pork and stir until it is cooked through. If the pan looks dry, add a little water.
Bring the mixture to a boil.
Once it is boiling, add the whole tomatoes and stir them through. Cook until they have softened and the sauce has turned orange.
Serve with raw or blanched vegetables for dipping, such as lettuce leaves, cabbage and green beans.
Make it personal.
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