Spicy Minced Pork Sauce with Raw Vegetables

Ingredients
7-10 small dried red chillies
1/2 teaspoon of salt
1 piece of fermented soybean sauce cake (Tua Naw) or 1/2 teaspoon of shrimp paste
2 tbs coarsely chopped Ishikuru onion
1 tbs coarsely chopped garlic
1 tbs vegetable oil
1.2kg chopped pork
20 cherry tomatoes, halved
1 tbs fish sauce
1 tsp brown sugar
1 Oriental cucumber, peeled, sliced thickly
12 green beans, trimmed and halved
2 cups Yukina Savoy, shredded
Rice, to serve

Method

1. Halve the chillies, scrape out and discard most of the seeds. Cut into small pieces and soak in warm water for 20 minutes.
2. Drain the chillies and transfer to a large, heavy mortar.
3. Add the salt and grind with a pestle until the chillies are broken down.
4. Crumble the soybean cake into the mortar, then add the onion and garlic.
5. Pound to work the mixture into a paste, taking about 5 minutes.
6. Heat a wok or deep, heavy medium-sized skillet over low heat for 1 minute.
7. Add the oil and swirl to coat the surface.
8. Add the chilli paste and cook for 3 minutes, turning until it is fragrant and the colour darkens a little.
9. Increase the heat to medium and crumble in the pork. Cook 2 minutes.
10. Add the tomatoes, toss a few times, and simmer until the tomatoes wilt and the sauce reddens and thickens, about 3 or 4 minutes.
11. Stir in the fish sauce and sugar.  Simmer 2 minutes. Season to taste.
12. Remove from the heat and let the sauce cool.
13. To serve, transfer the sauce to a small bowl and place it on a platter along with the cucumbers, green beans, Yukina Savoy and pork skins.
14. Serve warm or at room temperature with the rice.

Tips
A small blender or food processor can be used to grind the chilli paste; add a little water if needed.