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
- Halve the chillies, scrape out and discard most of the seeds. Cut into small pieces and soak in warm water for 20 minutes.
- Drain the chillies and transfer to a large, heavy mortar.
- Add the salt and grind with a pestle until the chillies are broken down.
- Crumble the soybean cake into the mortar, then add the onion and garlic.
- Pound to work the mixture into a paste, taking about 5 minutes.
- Heat a wok or deep, heavy medium-sized skillet over low heat for 1 minute.
- Add the oil and swirl to coat the surface.
- Add the chilli paste and cook for 3 minutes, turning until it is fragrant and the colour darkens a little.
- Increase the heat to medium and crumble in the pork. Cook 2 minutes.
- Add the tomatoes, toss a few times, and simmer until the tomatoes wilt and the sauce reddens and thickens, about 3 or 4 minutes.
- Stir in the fish sauce and sugar. Simmer 2 minutes. Season to taste.
- Remove from the heat and let the sauce cool.
- 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.
- Serve warm or at room temperature with the rice.
A small blender or food processor can be used to grind the chilli paste; add a little water if needed.