Nam Prik Ong

Ingredients

• 300 g minced pork, not too lean
• 10 dried long red chillies
• 6 shallots
• 8 garlic cloves
• 1 stalk lemongrass
• 2 coriander roots
• 1 tbsp shrimp paste (kapi)
• 1 tsp salt
• 400 g small ripe tomatoes, halved
• 3 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 150 ml water
• Coriander leaves and sliced spring onion, to finish
• Steamed cabbage, long beans, cucumber and pork crackling, to serve

Before you cook

• Soak the dried chillies in warm water for 15 minutes, then drain them and squeeze the water out.
• Slice the lemongrass thinly and roughly chop the shallots and garlic.
• Pound the chillies with the salt first, then work in the lemongrass, coriander root, garlic, shallots and shrimp paste until you have a coarse red paste.
• Halve the tomatoes and set them beside the stove.

Steps

1. Heat the oil in a wok over medium heat.
2. Add the chilli paste and fry for 4 minutes, stirring constantly, until it darkens and the shallots lose their raw smell.
3. Add the minced pork and break it up against the side of the wok.
4. Fry the pork for 5 minutes, until no pink remains and the paste coats every strand.
5. Tip in the tomatoes and press them against the wok to burst their skins.
6. Pour in the water, season with the fish sauce and palm sugar, and bring it to a simmer.
7. Simmer uncovered for 20 to 25 minutes, stirring now and then, until the tomatoes have collapsed and the mixture holds a trench when you drag a spoon through it.
8. Keep going until you see red oil pooling around the edges, which is the sign that it is properly done.
9. Taste for salt: it should be savoury and gently sour, with the chilli warm rather than sharp.
10. Spoon into a bowl and scatter over the coriander and spring onion.
11. Serve warm with steamed cabbage and long beans, raw cucumber, pork crackling and a basket of sticky rice.