Nam Prik Ong (Pork and Chili Dip)

    20 mins

    This Northern dip goes very well with fried pork rinds and raw and blanched vegetables.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon red curry paste
    • 125 grams fatty pork, minced
    • 1 large tomato, finely chopped
    • 2 tablespoons fish sauce
    • 2 tablespoon lime juice
    • 1 tablespoon palm sugar
    • a few sprigs of coriander leaves for garnish

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat a pan over medium-high heat. Add the oil and the garlic. Fry until the garlic just starts browning.
    2. Add the red curry paste. Fry until the aroma comes out.
    3. Add the pork. Fry until it turns colors.
    4. Add the tomato and seasonings. Fry until everything starts to melt together a little. Taste and adjust seasoning if needed.
    5. Serve with a garnish of coriander leaves, fried pork skins and vegetables.

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