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Easy Thai Spicy Pork Dip Recipe (Nam Prik Ong) Recipe Video
|Galangal||1 Medium, pounded (Thumb sized piece used)|
|Red chillies||4 Medium, pounded|
|Garlic||5 Clove (25 gm), pounded|
|Red onion||1⁄2 Medium, cut into 2-inch cubes|
|Cherry tomatoes||1 Dozen|
|Lemon grass||2 Tablespoon, minced|
|Oil||2 Tablespoon (For frying)|
|Pork||1 Pound, ground|
|Brown sugar/Palm sugar||2 Tablespoon|
|Lime||1 Medium, juiced|
|Cilantro||1⁄2 Bunch (50 gm), minced|
Calories 289 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 74.8 mg
Sodium 436 mg18.2%
Total Carbohydrates 18 g6%
Dietary Fiber 1.6 g6.3%
Sugars 11.2 g
Protein 26 g52.5%
Vitamin A 26.8% Vitamin C 75.5%
Calcium 4.7% Iron 13.3%
*Based on a 2000 Calorie diet
Things You Will Need1. Mortar and pestle
1. In a mortar and pestle pound some galangal, garlic and red chilies. Continue to pound together until you have a nice coarse paste.
2. Add belacan and lemon grass and pound well.
3. Take a wok with a couple of tablespoons of oil on high heat and add the paste. Cook it briefly for a couple of minutes.
4. Add the ground pork and cook until the pork is done. To balance the spice add some brown sugar to it and stir. Also add the juice squeezed out of a lime to it.
5. Lastly add some minced cilantro to it.
6. Serve with fresh vegetables and pork rinds.