Nam prik ong (northern tomato & meat sauce)

Yield: 4 Servings S

Ingredients:

1/4 lb Pork tenderloin *
2 ts Vegetable oil
1 tb Minced garlic (3 cloves)
1 lg Shallot minced
2 Serrano chilies with seeds -chopped
1 ts Tiny dried shrimp minced -or 1/2 tsp. shrimp paste
1 ts Minced fresh lemon grass **
1 lb Ripe plum tomatoes chopped -or: ***
1/2 c Defatted chicken stock or -water
1 tb Fish sauce
1 ts Sugar

Instructions:

* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried soaked in warm water for 30 minutes drained and minced *** 1 28-oz. can plum (Italian-style) tomatoes drained and chopped Not unlike a That version of spaghetti sauce this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking but the flavor mellows. Place pork in a food processor and using an on/off motion process until it is ground. Alternatively chop pork with a sharp knife. Set aside. In a heavy medium-sized saucepan heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes or until browned. Add shallots chilies dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute or until browned. Add tomatoes stock or water fish sauce and sugar and increase the heat to high. Cook stirring frequently for 2 minutes or until the mixture boils vigorously. Reduce heat to low and simmer uncovered for 15 to 20 minutes or until slightly thickened. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN 3 G FAT 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL. From "Eating Well" Jan/Feb 1992.