Tomato and Minced Pork Relish with Vegetables

Name: Tomato and Minced Pork Relish with Vegetables
Yield: Makes 8 servings (as part of larger meal)
Ingredients: 10 to 18 (2- to 3-inch-long) prik haeng (dried red chiles), halved and seeds discarded; 6 oz Chinese long beans, trimmed and cut into 3-inch pieces; 6 small shallots, chopped (1/2 cup); 4 garlic cloves, chopped; 1/2 teaspoon salt; 1/4 teaspoon ga-pi (Thai shrimp paste); 1/8 teaspoon sugar; 1/2 lb red cherry tomatoes, quartered; 1/2 lb boneless pork shoulder, cut into 1/4-inch pieces; 2 tablespoons vegetable oil; 1 tablespoon nam pla (Asian fish sauce; preferably Thai); 4 carrots, cut diagonally into 1/4-inch-thick slices; 1/2 head cabbage (1 1/2 lb), cut into 8 wedges (including core); a large (2-cup) mortar and pestle (preferably granite); a large (6-qt) wok

August 20, 2004

Nam Prik Ong

Relishes are a cornerstone of Thai cooking, playing a crucial role in the balance of hot, salty, sour, and sweet that Southeast Asian cuisine strives for. The vegetables are traditionally dipped into the relish and then eaten, but you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, we suggest using the least amount the first time you make the recipe.

Active time: 1 1/2 hr Start to finish: 1 1/2 hr

Cooks' notes:

• Chile paste (without tomatoes) can be made in a mini food processor, scraping down sides occasionally, instead of with a mortar and pestle. • Relish (without fish sauce) can be made 1 day ahead and chilled, covered. Reheat relish over moderate heat, stirring, until hot before adding fish sauce.

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