Dry-Farmed Dirty Girl Tomato and Pork Relish | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Dry-Farmed Dirty Girl Tomato and Pork Relish

Source:

Pim Techamuanvivit, Kin Khao

This recipe was demonstrated for CUESA’s Market to Table program on August 4, 2018.

Makes about 20 servings

Note that all measurements are by weight in grams, since this is a scaled-down version of a large batch recipe from the restaurant

INGREDIENTS

Nam Ngiew Paste
35 grams Puya chili, stems and seeds removed
100 grams shallot, peeled and roughly chopped
75 grams garlic, peeled and roughly chopped
25 grams galangal, peeled and roughly chopped
25 grams trimmed lemongrass, thinly sliced
25 grams white miso paste
25 grams fermented bean sauce or soy bean paste
25 grams salt

Nam Prik Ong
500 grams Dirty Girl tomatoes, cored and halved
500 grams ground pork
325 grams nam ngiew paste (see above)
100 grams rice bran oil
Fish sauce, to taste

PREPARATION

To make the nam ngiew paste: Grind the chili into a powder, using a spice grinder or mortar and pestle, and set aside. In a blender (preferably a Vitamix) blend remaining ingredients until a paste is formed. Transfer into a bowl and fold in the chili until well combined.

To make the nam prik ong: In a saucepan, combine rice bran oil and nam ngiew paste and cook over medium heat. Toast the paste until fragrant. Add ground pork and sauté with paste until the pork is cooked through. Fold in tomatoes and cook until the tomatoes are soft but chunks of tomatoes are still visible.

Serve with pork cracklings and market vegetables, such as blanched pole beans, blanched broccoli Romanesco, and cucumbers.
 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »