Nam prik ong

Method

1. 1 Soak dried chili peppers in warm water for 15 minutes until softened, drain well, then grind them together with dried onions, garlic, lemongrass, and shrimp paste to form a smooth paste.
2. 2 Mince the pork, halve the cherry tomatoes or cut the regular tomatoes into small pieces.
3. 3 Sauté the mixture of spices with cooking oil over medium heat for 3 minutes until fragrant, then add the minced meat and stir-fry until cooked through.
4. 4 Add the tomatoes, season with fish sauce and palm sugar, and simmer over low heat for 20 minutes until the tomatoes break down into a thick paste and a red oil film forms on the surface.
5. 5 Sprinkle with cilantro and green onions, ladle into small bowls, and serve with sliced green beans and raw cabbage.

With an appliance

• Oven 45 min

  Replace step 4: put the minced meat, tomatoes, and spices into a heatproof pot, cover loosely, and cook on the middle rack of the oven at 180 degrees for 20 minutes, stirring once at minute 12. The sauce will remain thick and oily without needing constant monitoring.