Thai food is easy with this spicy pork dip recipe called Nam Prik Ong. It has fresh cherry tomato, galangal and spicy red chili. I love the taste of this dish with fresh cucumber slices as the contrast is very refreshing. I hope you enjoy Nam Prik Ong too. Have fun in the kitchen!
1 Medium, pounded (Thumb sized piece used)
4 Medium, pounded
5 Clove (25 gm), pounded
1⁄2 Medium, cut into 2-inch cubes
2 Tablespoon, minced
2 Tablespoon (For frying)
1 Pound, ground
Brown sugar/Palm sugar
1 Medium, juiced
1⁄2 Bunch (50 gm), minced
1. In a mortar and pestle pound some galangal, garlic and red chilies. Continue to pound together until you have a nice coarse paste.
2. Add belacan and lemon grass and pound well.
3. Take a wok with a couple of tablespoons of oil on high heat and add the paste. Cook it briefly for a couple of minutes.
4. Add the ground pork and cook until the pork is done. To balance the spice add some brown sugar to it and stir. Also add the juice squeezed out of a lime to it.
5. Lastly add some minced cilantro to it.
6. Serve with fresh vegetables and pork rinds.