This dish looks like a salsa but is actually a meat accompaniment to rice. It is a thick course mince sauce with a strong tomato flavor and lots of spice. The measurements here are for a medium hot dish. Serve it in a shared dish together with Thai rice, your guests should take some of the sauce and mix it into the rice on their plate and eat the rice. This has the effect of diluting the hotness, so don't be too worried about making it spicy!
Ingredients
1. 300 grams minced pork
2. 200 grams cherry tomato
3. 100 grams shallots, chopped
4. 50 grams dried chili, chopped
5. 25 grams minced lemongrass
6. 30 grams shrimp paste
7. 1 teaspoon yellow bean sauce
8. 40 grams minced garlic
9. 1/2 teaspoon salt
10.1 teaspoon sugar
11.30 grams coriander leaves (for garnishing)
* fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)
Preparations
1. In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean sauce, chili, lemongrass and 1/2 cup water. Process until all mixed well (fine paste).
2. Heat oil in a wok over medium heat. Add garlic and stir until golen. Then add the paste and stir fry until aromatic.
3. Add pork and stir-fry until cooked thoroughly. Add tomatoes, water, salt and sugar.
4. Keep stirring until the mixture boils. Turn down to low heat and simmer for 20 minutes.
5. Transfer to a serving dish, garnish on top with coriander leaves. Serve with fresh vegetables and steamed rice (or sticky rice).
Clip cooking.....num prik ong + pak sod-Minced pork withtomato sauce-น้ำพริกอ่อง
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