Nam Prik Ong (Thai Pork-and-Tomato Chile Dip) Recipe

Ingredients (20)

• 10 to 15 dried spur chiles (15g) (see note)
• 2 plum tomatoes (about 100g)
• 1 disc (15g) tua nao (optional, see note)
• 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
• 10 small garlic cloves (30g)
• 5 small shallots (80g)
• 2 teaspoons (20g) Thai shrimp paste
• 1/2 cup (120ml) water
• 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15g) Thai fermented soybean paste
• 2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
• Pinch sugar
• 1/4 cup (60ml) vegetable oil
• 1 pound (450g) ground pork
• 8 ounces (1 1/2 cups; 225g) cherry tomatoes
• Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
• Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
• Hard-boiled eggs, halved (optional)
• Unflavored pork rinds (optional)
• Cooked jasmine or sticky rice