Put all the ingredients for the paste together into a mortar and pound using a pestle until a smooth paste is formed.
|100||g||pork (thinly sliced)|
|8||cherry tomatoes (cut in half)|
|2||eggs (beaten - optional)|
|2||spring onions (chopped)|
|13||big, red, dried chillies (seeds removed and soaked in water for at least 10 minutes and finely chopped)|
|1||T||coriander root . (chopped)|
Put all the ingredients for the paste together into a mortar and pound using a pestle until a smooth paste is formed. Add the cherry tomatoes and pound gently to combine. Add the beaten eggs and mix thoroughly. Spoon the paste into a bowl. Put the water into the empty mortar to rinse it out and spoon the water into another bowl.
Put the oil into a wok and over a low heat fry the shallots and garlic until they are brown and crispy. Remove them from the pan and put them onto a piece of kitchen paper to drain. Fry the pork for about 3 minutes until it is cooked. Then add the paste and fry for another 3 minutes. Add the fish sauce and water and cook for about 1 minute.
Turn off the heat and serve garnished with the crispy shallots and garlic, spring onions and coriander. Serve with a selection of vegetables and sticky rice.
Selection of fresh, steamed or boiled vegetables such as carrots, cucumber, beans, egg plants, cauliflower, broccoli etc.