Entree: Thailand – Northern Thailand – น้ำพริกอ่อง ➤ Nam Prik Ong (A Northern Thai warm chunky pork and tomato chili relish typically eaten with sticky rice and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 6 dried red chilies, stems removed and soaked in hot water until soft, drained (about 0.5 oz / 15 g)
- 4 shallots, roughly chopped
- 3 cloves garlic
- 1 tbsp (15 g) shrimp paste (kapi), toasted lightly if preferred
- 2 medium tomatoes, diced (about 12 oz / 340 g)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- 2 tbsp (30 ml) water or stock
- 2 tbsp (8 g) chopped cilantro for garnish
- 2 cups (400 g) steamed sticky rice, for serving
- 1 small cucumber, sliced for serving
- 1 cup (70 g) Chinese cabbage or assorted raw/steamed vegetables for serving

Instructions

1. Make the chili-shallot-garlic paste: drain the soaked dried chilies and, using a mortar and pestle or a food processor, pound or blend the chilies with shallots, garlic, and shrimp paste into a coarse paste.
2. Heat the vegetable oil in a skillet over medium heat. Add the chili-shallot paste and fry, stirring, for 2–3 minutes until fragrant and the oil is red and aromatic.
3. Add the ground pork and break it up with a spoon. Cook until the pork is no longer pink and begins to brown, about 6–8 minutes.
4. Stir in the diced tomatoes, fish sauce, palm sugar, and 2 tbsp water or stock. Simmer gently, stirring occasionally, until the tomatoes soften and the mixture thickens but still has some texture, about 8–10 minutes.
5. Taste and adjust seasoning with more fish sauce for saltiness or lime juice for brightness. Remove from heat, garnish with chopped cilantro, and transfer to a warm serving bowl.
6. Serve Nam Prik Ong warm with steamed sticky rice and cucumber and cabbage for dipping and eating alongside the relish.