Nam Prik Ong (Northern Thai Pork and Tomato Dip)
Why this recipe works
- Built-in depth: Shallot, garlic and curry paste are cooked before the pork and tomatoes go in, giving the dip a more rounded savoury base.
- Sweet-salty balance: Ripe tomatoes, fish sauce and palm sugar create the characteristic balance of acidity, umami and gentle sweetness.
- Easy to serve: Its thick, scoopable texture works equally well with raw vegetables, sticky rice or as part of a larger Thai-style spread.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder red curry paste or start with a smaller amount, then adjust once the tomatoes have cooked down.
- For more heat: Add extra curry paste or a small amount of fresh chilli when frying the aromatics.
- Keep the flavour balanced: If increasing the chilli, taste at the end and adjust with a little more palm sugar or fish sauce so the heat does not dominate.
Authenticity notes
- Northern Thai style: Nam prik ong is known for its pork-and-tomato base, softer heat and dip-like texture rather than a loose sauce.
- Classic accompaniments: Fresh vegetables and sticky rice are natural pairings because they balance the richness and make the dip easy to scoop.
Texture tips
- For a scoopable finish: Simmer until the tomatoes have broken down and the mixture looks glossy rather than watery.
- Avoid a loose dip: Keep the pan at a gentle simmer and stir often so excess tomato liquid reduces without the base catching.
Make-ahead tips
- Make ahead: The dip keeps well in the fridge for up to 3 days and can be reheated gently before serving.
- Freezer option: Freeze once fully cooled, then defrost overnight in the fridge before reheating until piping hot.
- Reheat gently: Warm over low heat, stirring regularly, and add a splash of water only if the dip has reduced too much.
Equipment you'll need
Ingredients
Instructions
- Finely chop the shallots and garlic. Roughly chop the tomatoes, keeping any juices.
- Heat the vegetable oil in a frying pan over medium heat. Add the shallots and cook for 2 to 3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
- Stir in the red curry paste and cook for 1 to 2 minutes, stirring constantly, until the oil starts to separate slightly and the paste smells toasted.
- Add the minced pork and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no longer pink and lightly browned in places.
- Add the tomatoes, fish sauce and palm sugar, then bring to a gentle simmer. Cook for 15 to 18 minutes, stirring often, until the tomatoes have broken down and the mixture is thick, glossy and scoopable.
- Taste and adjust with a little more fish sauce for saltiness or palm sugar for balance, if needed. Let it cool for 2 to 3 minutes so it thickens slightly, then serve warm or at room temperature.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, keep the heat at a gentle simmer and stir regularly so the dip reduces without catching on the base of the pan.
- If serving to vulnerable groups, make sure the pork is cooked through and piping hot before cooling slightly for serving.
Substitutions
- Replace shallot with white onion for a slightly sharper, less sweet base.
- Replace palm sugar with light brown sugar for a similar caramel sweetness.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat, stirring, until piping hot; add a splash of water only if it has reduced too far. Freeze in an airtight container for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Fish
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