Ingredients

  • 10 chiles, serranos 2-3" red chiles
  • 170 grams chinese long beans trim, cut 3" pieces
  • 80 grams shallots chopped
  • 4 cloves garlic chopped
  • ½ teaspoon salt
  • ¼ teaspoon thai shrimp paste
  • ⅛ teaspoon sugar syrup
  • 225 grams cherry tomatoes quartered
  • 225 grams pork shoulder cut into 1/4" pieces
  • 2 tablespoons peanut oil
  • ½ tablespoon fish sauce
  • 4 carrots cut diagonally, 1/4"
  • ½ head cabbage cut into 8 wedges

Directions

1. Cut chiles into 1/4" pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain in a sieve.
2. Blanch beans in boiling salted water 1 minute, then blanch. Drain well.
3. Pound chiles, shallots, garlic, salt, shrimp paste and sugar to a coarse paste with mortoar and pestle, about 8 minutes. Transfer 1/2 paste to a small bowl, then add half of tomatoes to mortar and pound until tomatoes begin to break up and form a chunky sauce. Transfer tomato mixture to another bowl and pound remaining chile paste and tomatoes in same manner.
4. Pat pork dry. Heat oil in wok until hot, then cook pork, stirring, until no longer pink, 3-4 minutes. Add tomato mixture and cook, stirring occasionally, until liquid is reduced and slightly thickened, 3-5 minutes. Add fish sauce and cook, 1 minute. Serve relish warm or at room temperature with vegetables on the side.

Notes
Serving Ideas:Original serves 8.


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadTomato and minced Pork Relish with Vegetables. To import, drag image to your MacGourmet recipe box.