Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip)
Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip) - kvalifood.com
A cooked chili dip from northern Thailand – ground pork and tomatoes simmered with a homemade chili paste. Often compared to a rustic bolognese, but distinctly Thai. Thick enough to scoop with a vegetable stick or pork rind, but not dry.
Makes 4 servings
Ingredients
Chili paste
- 5-6 large dried chillies (guajillo or spur), seeded and soaked 30 minutes
- 5-8 small dried Thai chillies
- 8-10 garlic cloves, peeled
- 4-5 shallots, peeled and roughly chopped
- 1 tbsp shrimp paste (kapi)
- 1 tsp salt
Main
- 300 g ground pork
- 250 g cherry tomatoes (or small ripe tomatoes), halved
- 2 tbsp vegetable oil
- 2-4 tbsp water, as needed
- 1.5 tbsp fish sauce
- 1 tbsp palm sugar (or light brown sugar)
- fresh cilantro, for garnish
Directions
Drain soaked chillies. Combine all chili paste ingredients in a mortar or food processor. Pound or blend to a rough paste.
Heat oil in a wok or pan over medium heat. Add the chili paste and fry, stirring constantly, for 2-3 minutes until fragrant and the oil begins to separate.
Add ground pork. Stir-fry, breaking it up, until cooked through, about 3-5 minutes.
Add tomatoes and cook until they soften and break down into a sauce-like consistency, about 5-10 minutes. Add water if needed to reach the right thickness – it should be thick but scoopable.
Season with fish sauce and palm sugar. Taste and adjust.
Garnish with cilantro. Serve with sticky rice, pork rinds, and fresh vegetables.
Notes
The chili paste can be made in advance and refrigerated for up to a week.
The finished texture should be like a thick tomato meat sauce – holds together on a vegetable stick but is not dry.
Use cherry tomatoes for the best flavor. Large tomatoes have more water and need longer to cook down.
See Also
Nam Prik Kapi (Thai Shrimp Paste Chili Dip)
Nam Prik Pao (Thai Roasted Chili Jam)
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Nam Pla Prik (Thai Fish Sauce with Chillies)
