Nam Prik Ong

The method

Step by step

1. 1

   Finely mince the shallots, garlic, and red chilies using a sharp knife or a food processor.

   Cook’s note: For a more traditional paste, pound the shallots, garlic, and chilies in a mortar and pestle until a coarse paste forms. This releases more essential oils and flavor.

2. 2

   Heat the vegetable oil in a large pan or wok over medium heat until shimmering.

   About 1 min

   Cook’s note: Ensure the pan is adequately hot before adding aromatics to prevent them from soaking up too much oil and becoming greasy.

3. 3

   Add the minced shallots, garlic, and red chilies to the hot oil and sauté, stirring frequently, until fragrant and slightly softened, about 2-3 minutes.

   About 3 min

   Cook’s note: Watch the garlic carefully; it can burn quickly and turn bitter. If using a mortar and pestle paste, sauté until aromatic.

4. 4

   Add the pork mince to the pan and break it apart with a wooden spoon or spatula.

   Cook’s note: Breaking the mince into small, even pieces ensures it cooks uniformly and integrates well into the dip's texture.

5. 5

   Cook the pork, stirring occasionally, until it is no longer pink and has browned nicely, about 5-7 minutes.

   About 7 min

   Cook’s note: Allowing the pork to brown properly develops a deeper, more complex flavor through the Maillard reaction.

6. 6

   Stir in the fermented soybean paste, fish sauce, sugar, and tamarind paste, mixing thoroughly to combine all ingredients with the pork.

   About 1 min

   Cook’s note: Taste a tiny bit of the fermented soybean paste beforehand to gauge its saltiness, as brands can vary. This helps in adjusting seasoning later.

7. 7

   Add the cherry tomatoes to the pan and stir well to coat them in the sauce.

   Cook’s note: If using larger tomatoes, quarter them to help them break down more easily during simmering.

8. 8

   Reduce the heat to low, cover the pan, and simmer gently for 15-20 minutes, or until the tomatoes have completely broken down and the sauce has thickened to a rich, jam-like consistency.

   About 20 min

   Cook’s note: Stir occasionally to prevent the bottom from sticking and to ensure even cooking. The tomatoes should melt into the sauce, creating a luscious texture.

9. 9

   Taste the Nam Prik Ong and adjust the seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or tamarind for a more pronounced sour note.

   About 1 min

   Cook’s note: Aim for a harmonious balance of salty, sweet, sour, and spicy. Adjusting gradually ensures you don't over-season.

10. 10

    Garnish generously with fresh coriander before serving.

    Cook’s note: Fresh coriander adds a bright, herbaceous contrast to the rich dip. For extra flair, you can also add a few thinly sliced red chilies.