Nam Prik Ong

Name: Nam Prik Ong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 200 g minced pork; 2 tbsp tomato; 2 tbsp nam prik ong paste; pork crackling — to serve; veg to dip; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Nam Prik Ong hails from the northern regions of Thailand, where it's a staple at family meals and gatherings. This version captures the essence of home cooking as practiced in Thai households, with a generous use of fat to enhance flavor and texture. Every family has its own touch, but this recipe stays true to the traditional methods of the north, emphasizing a balance of salt and richness.

The dish is a vibrant blend of minced pork and tomato, simmered with nam prik ong paste to create a savory and slightly tangy relish. It's typically enjoyed with an assortment of fresh vegetables and pork crackling, offering a satisfying contrast of textures. The flavors should meld into a harmonious blend, where each bite delivers a punch of umami and a hint of spice.

Ingredients

200 gminced pork
2 tbsptomato
2 tbspnam prik ong paste
pork crackling — to serve
vegto dip
to tastefine sea salt

Method

Begin by preparing the base for Nam Prik Ong. In a mortar and pestle or a food processor, combine the 2 tbsp of nam prik ong paste with the 2 tbsp of tomato. Pound or blend until the mixture becomes a smooth paste, ensuring there are no large chunks left. This forms the flavorful foundation of the dish.
In a medium-sized pan, add the smooth paste and turn the heat to medium. Gradually work in a splash of vegetable oil, stirring constantly to incorporate it evenly. The oil helps to release the aromas and flavors of the paste, creating a fragrant base.
Add the 200 g of minced pork to the pan. Stir the pork into the paste, breaking it up with a wooden spoon to ensure it cooks evenly. Cook until the pork turns a light brown color and is fully cooked through. The mixture should be well combined, with the pork absorbing the flavors of the paste.
Once the pork is cooked, season the mixture with fine sea salt to taste. Add a small amount at a time, stirring and tasting as you go. The salt should enhance the flavors without overpowering them. Optionally, you can add minced garlic at this stage for additional depth, tasting the mixture on a piece of bread to check the seasoning.
Remove the pan from the heat and allow the Nam Prik Ong to rest briefly. This resting period lets the flavors meld together, enhancing the overall taste. Serve the Nam Prik Ong cool, accompanied by pork crackling and fresh vegetables for dipping. The dish is ready to be enjoyed as part of a shared meal.