Tomato and Ground-Pork Dip (Nam Phrik Ong)

Name: Tomato and Ground-Pork Dip (Nam Phrik Ong)
Ingredients: 1 fermented soybean disk (½ oz. or 15 g) or 1 Tbsp. Thai fermented soybean paste, drained and rinsed; 12 dried puya chiles (⅔ oz.), stems removed; 8 medium garlic cloves (2½ oz.); 3 tbsp. unfiltered fish sauce; 2 tbsp. vegetable oil; 25 tart cherry tomatoes, halved (1 cup); 1 medium ripe tomato, sliced (4½ oz.); 6 oz. ground pork; 1⁄2 tsp. MSG (optional); Kosher salt; 1 medium scallion, dark green and pale green parts only, thinly sliced; 1 tbsp. cilantro leaves, finely chopped; Assorted vegetables, such as fresh Thai eggplant and Thai herbs, or steamed pumpkin, cabbage, and long beans, to serve; Deep-fried pork rinds, to serve; Thai sticky rice, to serve

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Fish sauce and fermented soybeans add incredible depth of flavor to the base ingredients in this northern Thai-style dip: chiles, tomatoes, and ground pork. The resulting dish hits all the right...

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Ingredients

1 fermented soybean disk (½ oz. or 15 g) or 1 Tbsp. Thai fermented soybean paste, drained and rinsed
12 dried puya chiles (⅔ oz.), stems removed
8 medium garlic cloves (2½ oz.)
3 tbsp. unfiltered fish sauce
2 tbsp. vegetable oil
25 tart cherry tomatoes, halved (1 cup)
1 medium ripe tomato, sliced (4½ oz.)
6 oz. ground pork
1⁄2 tsp. MSG (optional)
Kosher salt
1 medium scallion, dark green and pale green parts only, thinly sliced
1 tbsp. cilantro leaves, finely chopped
Assorted vegetables, such as fresh Thai eggplant and Thai herbs, or steamed pumpkin, cabbage, and long beans, to serve
Deep-fried pork rinds, to serve
Thai sticky rice, to serve