North Thai Tomato & Meat Sauce Recipe

Serves 4

Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.

Ingredients:

  • 1/4 lb pork tenderloin, trimmed of fat and membrane and cut into chunks
  • 2 tsp vegetable oil
  • 1 tbsp garlic, minced (3 cloves)
  • 1 large shallot, minced
  • 2 serrano chilies, with seeds, chopped
  • 1 tsp tiny dried shrimp, minced, or 1/2 tsp shrimp paste
  • 1 tsp minced fresh lemon grass, or 1 tsp dried, soaked in warm water for 30 minutes, drained and minced
  • 1 lb ripe plum tomatoes, chopped, or: ***
  • 1/2 cup defatted chicken stock, or water
  • 1 tbsp fish sauce
  • 1 tsp sugar

    • Instructions:

    1. Place pork in a food processor and pulse until it is ground. Alternatively, chop pork with a sharp knife.
    2. Set aside.
    3. In a heavy, medium-sized saucepan, heat oil over medium high heat.
    4. Add garlic and stir-fry for 1 to 2 minutes, or until browned.
    5. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds.
    6. Add the pork and stir-fry for about 1 minute, or until browned.
    7. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high.
    8. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.
    9. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened.
    10. Serve with sticky rice.