Thai Northern Style Pork and Tomato Chili Relish (naam phrik aawng ; naam prik ong ; น้ำพริกอ่อง)

By: Hanuman
Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
nam prik ong ; น้ำพริกอ่อง

this content is locked

This Content is Locked

Join Today to unlock the content! 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

A dish, like a smell or a color, can be so evocative in its place or time. This dish always takes me back to the food stalls of Chiang Mai with its vivid color and tartly savor.

In this fast-moving world, it is good sometimes to pause for a moment and to have a dish that emphasizes relaxation and allows you to enjoy a feast of textures and colors because it is never eaten alone. It is served with a rich plate of accompanying vegetables pleasantly arranged, and with a group of good friends; all sharing the centrally placed bowl of the shiny red relish.

nam phrik ong chili relish traces its origins to the “Tai Yai” minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า). The local tomatoes variety is especially sour and juicy but you can safely substitute them with cherry tomatoes and skip the Tua Nao if not available.

Thai Northern Style Pork and Tomato Relish (naam phrik aawng ; naam prik ong ; น้ำพริกอ่อง)
Hanuman
This dish traces its origins to the “Tai Yai” minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า).
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Relish
Cuisine Thai
Servings 6

Ingredients
  

  • 500 g minced pork meat (เนื้อหมูบด)
  • 2 cups Northern Thai sour cherry tomatoes (มะเขือส้ม) halved and bruised.
  • 1/2 cup neutral tasting cooking oil (น้ำมันพืช)
  • 2 Chinese garlic (กระเทียมจีน)
  • 1 tablespoon granulated sugar (น้ำตาลทราย)
  • 1 teaspoon sea salt (เกลือทะเล)

Chili Paste Ingredients

Instructions
 

  • Start preparing the chili paste by pounding in a mortar and pestle the dry chilies with the salt as abrasive. Pound it very fine.
  • On an open flame lightly roast the Tua Nao until fragrant.
  • Add roasted Tua Nao to the mortar and pound it fine.

  • Add chopped lemongrass to the mortar and keep pounding until the lemongrass is well incorporated.
  • Add shallots, garlic, and pound together until you get a smooth and homogeneous paste.
  • Add fermented shrimp paste and mix well. Set aside.
  • In a mortar and pestle pound the chili paste, minced pork and tomatoes until the chili paste is well incorporated into the pork.

  • Set a wide frying pan with the oil on a medium heat and lightly fry the garlic until light golden.
  • Add the chili paste, tomatoes and pork mixture and fry while constantly mixing until the pork is done. The pork will release its juices into the pan, keep frying until all the pork liquids evaporates and you can hear again the sizzling frying sounds.

  • In a mortar and pestle roughly bruise the remaining tomatoes to release their juices.
  • Add the tomatoes to the frying pan and keep frying on a medium low heat until the tomatoes soften and releases most of their juices.

  • Season flavors with salt and sugar and add bit of water if too dry.
  • Serve with an assortment of fresh seasonal vegetables.
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

14
0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!