Nam Pid Aung is a dish that originates from Shan, a Thai ethnic group that lives in northern Thailand and Myanmar. Aung means to fry in the Shan dialect, and the dish makes use of pork and tomatoes, both staples of Shan cooking. Nam Pid Aung is now eaten among all northern Thais, regardless of ethnicity.
Chili Paste
-7 large dried chilies, soaked in warm water until soft
-3 peeled shallots
-1 head of garlic, peeled
-2 tablespoons chopped lemongrass (using only lower white part)
-2 tablespoons of shrimp paste
-1 teaspoon salt
-1 cup halved cherry tomatoes
-2 large cloves of garlic, chopped
-1/2 cup ground pork
-3 tablespoons vegetable oil
-1 tablespoon chopped cilantro
Fresh, crispy vegetables such as cucumber, long beans, wing beans, cabbage, sliced or chopped into bite-size pieces
Pork rinds
Using a mortar and pestle or food processor, blend curry paste ingredients together finely.
With the mortar and pestle, mash the tomatoes into the curry paste.
Heat oil in a wok over low heat. Add chopped garlic and fry until crispy. Add curry paste and tomato mixture and fry, constantly stirring, until the mixture begins to become fragrant, and oil begins to rise and accumulate, 5 to 10 minutes. Add pork and continue to stir until pork is fully cooked and the oil again begins to rise. If mixture seems dry at any point, add water, 1/4 cup at a time. Nam Pid Aung should have the consistency and appearance of a thick, oily spaghetti sauce.
Serve in a bowl, sprinkled with cilantro, and serve with fresh vegetables, pork rinds, and sticky rice.
Refer ; Mai Soong Kha
