Northern Thai Chili Dip with Minced Pork and Tomatoes

Soak the dried long red chilies in warm water for 15-20 minutes until softened. Drain and remove seeds if you prefer less heat.

While chilies soak, prepare the tomatoes by dicing them into small pieces. Peel and roughly chop shallots and garlic.

In a mortar and pestle, pound the rehydrated chilies until a rough paste forms. Add the shallots and garlic and continue to pound until well combined. Finally, add the shrimp paste and pound briefly to incorporate. (Alternatively, use a food processor for the paste).

Heat vegetable oil in a wok or large pan over medium heat. Add the minced pork and stir-fry until it's no longer pink and browned slightly.

Add the chili paste to the pork and stir-fry for 2-3 minutes until fragrant.

Stir in the diced tomatoes, fish sauce, and palm sugar. Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Taste and adjust seasoning if needed. The dip should be savory, spicy, and slightly sweet with a hint of tang.

Garnish with fresh cilantro and serve warm with sticky rice and fresh or blanched vegetables.