Tomato and Ground-Pork Dip (Nam Phrik Ong)

Thai Tomato-and-Ground-Pork Dip (Nam Phrik Ong)
Tart tomatoes are enriched with fatty pork belly and laced with toasted dried chiles in this addictive dip. Reprinted from The Food of Northern Thailand. Copyright © 2018 by Austin Bush. Photographs copyright © 2018 by Austin Bush. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.Austin Bush

The recipe for this sweet-and-sour dip comes from Ton Kham, a restaurant outside of Chiang Mai, and is adapted from Austin Bush's The Food of Northern Thailand. The blend of toasted dried chiles, ground pork, and tart tomatoes is rich, spicy, pleasantly oily—and utterly irresistible.

Pla raa, an infamously pungent, unfiltered fish sauce and the source of this dish's deep umami flavor, is rendered mellow and fragrant through slow simmering—a technique known as ong.

What You Will Need