Ingredients
Ingredients
Chilli Paste
4 Medium Eschalion shallots, peeled and sliced
1 Red chilli, sliced
2–3 Kaffir lime leaves, thinly sliced
1 stalk Lemongrass, sliced
6 cloves Garlic, peeled and sliced
Dip
1 can Good quality peeled tomatoes
250-gram Lean pork mince
90 millilitre Neutral oil
1–2 teaspoons Brown sugar (to taste)
1 tsp Fish sauce or soy sauce
1 tsp Tomato purée
⅔ tsp Marmite
Salt and pepper, to taste
Fresh coriander, for garnish
Directions
Step 1
Make the chilli paste Pound or blend the shallots, garlic, red chilli, lemongrass, and kaffir lime leaves into a coarse paste.
Step 2
Cook the paste Heat the oil in a saucepan over medium heat. Add the chilli paste and cook gently, stirring frequently, until fragrant and slightly softened.
Step 3
Add the pork Add the pork mince and stir well, breaking it up. Cook until the pork is no longer pink.
Step 4
Add tomatoes and seasoning Stir in the chopped tomatoes, tomato purée, fish sauce, Marmite, and sugar. Mix well until fully combined.
Step 5
Simmer Reduce the heat and simmer gently for 10–15 minutes, stirring occasionally, until the mixture thickens and the flavours develop.
Step 6
Season and finish Season with salt and pepper to taste. Remove from the heat and garnish with fresh coriander before serving. Tips: Serve with fresh seasonal vegetable and sticky rice.