Nam Prik Ong (Northern Tomato and Pork Chilli Dip)
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Ingredients
- 250 g pork mince
- 4 tomatoes, finely chopped
- 4 dried red chillies
- 3 shallots
- 4 garlic cloves
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 2 carrot
- 1 cucumber
Nutrition (per serving)
- Calories
- 202 kcal
- Protein
- 15 g
- Carbohydrate
- 14 g
- of which sugars
- 9.4 g
- Fat
- 9.3 g
- of which saturates
- 3.2 g
- Fibre
- 3.8 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried chillies in hot water for 10 minutes until soft, then drain.
- 2
Blend or pound the chillies, shallots and garlic to a rough paste.
- 3
Fry the paste in a little oil in a pan for 2 minutes until fragrant.
- 4
Add the pork mince and stir-fry for 5 minutes, breaking it up, until browned and cooked through with no pink remaining.
- 5
Add the tomatoes and simmer for 10 minutes, mashing them down, until the mixture is thick and jammy.
- 6
Season with the fish sauce and palm sugar.
- 7
Cut the carrot and cucumber into sticks and serve alongside the dip with sticky rice.
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