Authentic Nam Prik Ong Recipe
This authentic nam prik ong recipe is a Northern Thai pork and tomato dip made with a homemade chili paste and fresh tomatoes.
Equipment
- Measuring cups and spoons
- Bowl (for soaking the dried chilies)
- Sharp knife
- granite mortar and pestle (or food processor)
- Cutting board
- Wok or large skillet
Ingredients
- 6 large dried chilies, I use dried red spur chilies
- 8 small dried chilies, optional, for extra heat
- 5 cloves garlic, peeled
- 1 cup shallots, roughly chopped
- ½ tbsp shrimp paste
- 4 tbsp oil
- 2 cups ground pork, use pork with a little fat
- 3 tsp salt, divided (1 tsp + 2 tsp for soaking)
- 2 tbsp palm sugar
- 1½ tbsp tamarind paste
- 2 tbsp fish sauce
- 8 small tomatoes, cherry or other ripe small tomatoes
- ¼ cup water
Instructions
- Soak the chilies. Remove the stems from the large dried chilies, cut them in half, and soak them in water with 2 teaspoons of salt for 30 minutes. Drain well.
- Make the chili paste. Pound the soaked chilies, optional small dried chilies, garlic, shallots, and shrimp paste into a smooth paste using a mortar and pestle.
- Fry the paste. Heat the oil in a wok or large skillet over medium heat. Stir-fry the chili paste for about 1 minute until fragrant.
- Cook the pork. Add the ground pork and cook, breaking it into small pieces, until no longer pink.
- Finish the dip. Stir in the tomatoes, tamarind paste, fish sauce, palm sugar, salt, and water. Simmer for about 10 minutes, stirring occasionally, until the tomatoes break down and the dip thickens.
- Serve. Taste and adjust the seasoning if needed. Serve warm with sticky rice, fresh vegetables, and crispy pork cracklings.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 526kcal | Carbohydrates: 20g | Protein: 24g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1441mg | Potassium: 635mg | Fiber: 3g | Sugar: 11g | Vitamin A: 279IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
