Nam Prik Ong (Northern Thai Pork and Tomato Chilli Dip)

Name: Nam Prik Ong (Northern Thai Pork and Tomato Chilli Dip)
Total time: 40 min
Yield: 4
Cuisine: Thai (Northern / Lanna)
Ingredients: 8 Dried red chillies, soaked and deseeded; 5 Shallots; 6 Garlic cloves; 1 tbsp Fermented soybean paste (tao jiao) or a piece of thua nao; 1 tsp Shrimp paste; ½ tsp Salt; 300 g Minced pork; 300 g Cherry tomatoes, halved; 1 tbsp Fish sauce; 1 tsp Palm sugar; 2 tbsp Neutral oil; 100 ml Water; 3 tbsp Coriander and spring onion, chopped; 1 platter Pork crackling, cucumber, cabbage, long beans and steamed pumpkin, to serve; 4 portions Sticky rice, to serve

Minced pork simmered with cherry tomatoes and a pounded paste of dried chillies, shallots, garlic and fermented soybean until it collapses into a thick, rust-red relish — somewhere between a bolognese and a salsa. Eaten in Chiang Mai with sticky rice, pork crackling and a plate of raw and steamed vegetables to scoop it up.

Source

Recette de Lanna (northern Thai) kitchens · 🏺 Traditionnel · The old Lanna kingdom around Chiang Mai — cooler, herb-heavy, barely sweet, in contact with Shan and Yunnanese trade

Chiang Mai · the red relish of the north — An ownerless regional dish, so no cook is credited. The cited article confirms nam phrik ong as a popular Northern Thai food often paired with sticky rice, pork and fresh vegetables such as cucumber and Chinese cabbage. The paste, the tomato-and-pork method, timings and quantities are this book's own.

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Étapes

Pound the salt, chillies, garlic and shallots in a mortar to a paste, then work in the soybean paste and shrimp paste.
Fry the paste in the oil over medium heat 3 minutes until it darkens and the oil turns red.
Add the pork and break it up in the paste 3 minutes. Add the tomatoes, fish sauce, sugar and water.
Simmer 15–20 minutes, pressing the tomatoes with the spoon, until they have melted into the pork and the mixture is thick enough to hold a spoon upright — a relish, not a sauce.
💡 Reduce further than feels right. Nam prik ong is scooped with a piece of cabbage or a pork rind; if it drips, it is not done.
Stir in the coriander and spring onion. Serve warm or at room temperature in a small bowl, with the vegetable platter, crackling and sticky rice around it.

💡 Astuces

Thua nao, the northern fermented soybean disc, is the authentic funk; Chinese tao jiao is the substitute every Chiang Mai cook outside the north uses. Miso works in a pinch.
It keeps four days and is the base of a Lanna khantoke tray along with nam prik num, sai ua and kaeng hang le.