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North Thai Tomato-&-Meat Sauce (nam Prik Ong)

A thai recipe for North Thai Tomato-&-Meat Sauce (nam Prik Ong), made with Stephen Ceideburg, Pork Tenderloin, Vegetable Oil, Garlic, and Lg Shallot Minced. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Stephen Ceideburg
• 1/4 lb
• 2 tsp
• 1 tbsp
• 1
• 2
• 1
• 1
• 1 lb
• 1/2 cup
• 1 tbsp
• 1

Method (preview)

1. 1

   Trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped

2. 2

   Place pork in a food processor and using an on/off motion, process until it is ground.

3. 3

   Alternatively, chop pork with a sharp knife.

4. 4

   Set aside.

5. 5

   In a heavy, medium-sized saucepan, heat oil over medium high heat.

6. 6

   Add garlic and stir-fry for 1 to 2 minutes, or until browned.

7. 7

   Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds.

8. 8

   Add the pork and stir-fry for about 1 minute, or until browned.

9. 9

   Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high.

10. 10

    Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.

11. 11

    Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened.

12. 12

    Serve with sticky rice.

13. 13

    From "Eating Well", Jan/Feb, 1992.