Ingredients

• 3 shallots, diced, divided: Adds a mild, sweet flavour that balances the heat of the chillies.
• 2–5 dried Thai chillies: Adjust the spice level to your preference. If you’re aren’t a spicy fan, leave them out.
• 12 garlic cloves, smashed and chopped, divided: Essential for that rich, aromatic base.
• 3 tbsp. cooking oil: Helps to fry up the garlic and shallots to crispy perfection.
• 1 lb Minced pork: The main protein of this dish, it absorbs all the delicious flavours.
• 2  baby tomatoes, quartered: Adds a sweet and tangy flavour that complements the pork. Feel free to use a quartered large tomato instead.
• 2 tbsp. tamarind paste: Provides that signature sour note.
• 1 tbsp. fish sauce: Adds an umami punch.
• 2 tbsp. brown sugar or palm sugar: Balances out the sour and spicy flavours.
• 2 tsp. Thai Shrimp Paste: Gives a depth of flavour and a hint of umami.

How to Make Nam Prik Ong: 

1.Soak the chillies: Start by soaking the dried Thai chillies in warm water for at least 30 minutes to soften them up.
2. Prepare the paste: Add soaked chillies, half of the shallots, and half of the garlic to your mortar and pestle. Pound until smooth. (If you don’t have a mortar and pestle, a food processor works too but to be authentic Pestle & Mortar is best!)
3. Stir-fry the aromatics: Heat 3 tbsp. of cooking oil in a wok or large pan. Add the reserved garlic and shallots, stir-fry until golden and crisp, then remove them from the pan.

4. Cook the pork: In the same pan, add the pounded chilli mixture. Stir-fry for a few minutes until fragrant, then add the ground pork.
5. Add the tomatoes: Once the pork is partially cooked, add the quartered tomatoes. Crush them slightly to help them combine with the pork.
6. Season: Stir in the tamarind paste, fish sauce, sugar, and shrimp paste. Mix well until everything is evenly coated. Be sure to taste test and adjust as required.
7. Serve: Serve with fresh lettuce wraps, cabbage, green beans, or crispy pork skins if you want to be authentic.

 If you want to get creative, you can also serve it with chips, crackers, or pita bread for a fun fusion twist.

Recipe Tips & Tricks

• Don’t skimp on the shrimp paste: I know shrimp paste is smelly, but hold your nose and put it in!! If I don’t add enough shrimp paste, that’s the first thing that Thai Hubby notices because that’s really what adds that umami depth of flavor that coats your mouth and makes you want to come back for more.
• Adjust the spice: If you’re cooking for a crowd with varying spice preferences, fry the chilies separately and have them in a dish on the side for those who like spicy to eat alongside their meal. Either they can take a tiny bite of the pepper with each bite, or crumble it up over their serving.