North Thai Tomato And Meat Sauce (Nam Prik Ong)

Recipe Ingredients

1/4 lb	113g / 4oz	Pork tenderloin *
2 teaspoons	10ml	Vegetable oil
1 tablespoon	15ml	Minced garlic - (3 cloves)
1 tablespoon	15ml	Shallot - minced (large)
2		Serrano chilies** - with seeds, chopped
1 teaspoon	5ml	Tiny dried shrimp - mince
1/2 teaspoon	2.5ml	Shrimp paste
1 teaspoon	5ml	Minced fresh lemon grass
1 lb	454g / 16oz	Ripe plum tomatoes*** - chopped
1/2 cup	118ml	Defatted chicken stock - water
1 tablespoon	15ml	Fish sauce
1 teaspoon	5ml	Sugar

Recipe Instructions

* trimmed of fat and membrane and cut in chunks

** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced

*** 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.

Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside.

In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the h

Source:
Susan Feniger and Mary Sue Milliken

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