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Chiang Mai Food:
Northern Ground Pork Paste

There are several kinds of chili paste in the northern part of Thailand, each of them with different tastes and levels of spice. Northern ground pork paste or Nam Prik Ong is a particular favorite with foreigners because it's very tasty and not too spicy.

Ingredients

	Dried chilies .deseeded .soaked in water until soft 7 pods Salt 1 teaspoon Chopped lemongrass 1 tablespoon Chopped red onions 3 bulbs Garlic 15 cloves Ground pork 1/2 cup Small tomatoes 15 Vegetable oil 2 tablespoons Chopped garlic 1 tablespoon Sugar 1 tablespoon Chopped green onion 1 tablespoon Chopped cilantro 2 teaspoons Fresh vegetables of your choice such as cucumbers, eggplants and carrots. Fried pork skin.

Instructions

1. Pound the dried chilies, salt, lemongrass, garlic, red onions, ground pork until well mixed, then add tomatoes and pound them lightly.

2. Fry the chopped garlic in vegetable oil on a medium heat until yellow.

3. Put the prepared paste in the frying pan, and stir fry until dry.

4. The ground pork paste is ready to serve with fresh vegetables of your choice and fried pork skin.

Text: Pon
Photos: Apirak