Thailand - Northern Thai Tomato-&-Meat Sauce (Naam Prik Ong)

Northern Thai Tomato-&-Meat Sauce 

(Naam Prik Ong)

Yield: 4 servings

Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.

Ingredients

-       1/4 lb Pork tenderloin

-       1 ts Minced fresh lemon grass

-       2 ts Vegetable oil

-       1 lb Ripe plum tomatoes, chopped 1 tb Minced garlic (3 cloves)

-       1 lg Shallot, minced

-       1/2 c Defatted chicken stock or water

-       2 Serrano chilies, with seeds, chopped

-       1 tb Fish sauce

-       1 ts Tiny dried shrimp, minced,-or 1/2 tsp. shrimp paste

-       1 ts Sugar

Directions

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

-       Alternatively, chop pork with a sharp knife.

-       Set aside.

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

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

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

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

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

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

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

-       Serve with sticky rice.

-       Serves 4 as a main dish or 6 in combination with other dishes.