Pork with Tomatoes and Sticky Rice
Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.
Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.
Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili purée and cook for approximately 3 minutes or until the color of the paste deepens.
Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.
Stir in the fish sauce and brown sugar; simmer for 2 minutes. Adjust seasoning to taste.
Serve this beef dish with sticky rice either warm or at room temperature.
This intriguing dish comes from Northern Thailand, where sticky rice is eaten with just about everything. The dried chilies give it a smokiness that I particularly enjoy.