Being in Thailand, I am surrounded by local traditional Thai dishes, especially a wide range of chilli pastes. This recipe I'm posting is called Nam Prik Ong (น้ำพริกอ่อง), a type of chili dip which is a staple food in northern Thailand made with ground pork. It's a similar version of chili stew, but more concentrated with bolder flavours and served with fresh and steamed vegetables such as cabbage, cucumbers, long green beans. Beware, the pork dip is very addictive with chicharrones or any type of crispy chips. However, you can definitely adjust the amount of heat to your taste and it can also be served with tortilla chips instead.
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| Different types of Thai chilli pastes |
1 tbsp. Kang Som Paste (can be found at asian grocery stores)
1 tsp. minced garlic
7 cherry tomatoes
1 tbsp. olive oil
1/2 cup ground pork
1 tsp. sugar
2 tbsp. fish sauce
Preparation:
Cut and seed tomatoes. Pound with Kang Som paste in a motar until a smooth paste is formed. In a saucepan, heat oil at medium heat. Sauté garlic until golden brown. Add paste and stir well. Add ground pork, sugar, and fish sauce. Keep stirring until pork is well cooked. Serve the dip in a bowl accompanied by vegetables and pork rinds.
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