Nam Phrik Loung Ruea or chilli paste with sweet pork

Main Ingredient

Hot chillies     8 g.
Sweet pork     30 g.
Ground dried shrimp     30 g.
Crispy fried catfish     50 g.
Yolk     1
Madan, sliced     2 fruits
Zalacca, sliced     2 fruits
Ma-euk, sliced     15 g.
Garlic     8 g.
Palm sugar     40 g.
Lime juice     30 g.
Shrimp paste     20 g.
Oil     11 g.
Fresh vegetables: cucumber, ma-pheua pro, wing bean    
Boiled vegetables: cabbage, yard-long bean    

Sweet pork Ingredient

Pork chops, cut in pieces     200 g.
Sliced shallot     25 g.
Palm sugar     60 g.
Fish sauce     30 g.
Oil     22 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

   
Sweet pork cooking

    * Heat oil in pan, add sugar and fish sauce
    * Add pork, simmer with low heat, mix shallot and simmer until dried
 

Cooking Method

    * Pound garlic with shrimp paste, add madan, zalacca, ma-euk and chilli and pound until mixed
    * Heat oil in the pan, fry the chilli paste, add sweet pork and dried shrimp, seasoning with sugar and lime juice
    * Put the chilli paste in the cup, garnish with yolk and catfish, serve with fresh and boiled vegetables