Ingredients
- 1 – 2 yellow onions, diced (add shallots as a variation)
- 2 – 4 cloves garlic, minced or pressed
- 2 tbsp oil (olive, vegetable or peanut are fine)
- 1 – 2 scallions, chopped
- 1 egg
- 1 lb ground pork
- 1 – 2 tbsp garlic chili sauce
- 1 tsp salt
- 1 tsp fish sauce (nam pla, which should be available in your market's Asian section and online... Worcestershire sauce makes an acceptable substitute, but won't give the same character)
- 1 x 12-16 oz can diced tomatoes, drained (for fresh, simply add more cooking time)
Make it step by step
- In a Dutch oven or other pot/pan large enough to hold and cover the ingredients, cook the onions in the oil over med. high heat until they begin to brown.
- Add the garlic and cook about 30 seconds.
- Add the pork, and continue to mix them together until the pork no longer looks raw (you don't have to fully cook it yet).
- Add the fish sauce, chili paste and tomato, mix and wait for the mixture to begin to simmer. You should also wait until the pungent aroma of the fish sauce fades, and it will, don't worry.
- Set the heat to low and cover. Let simmer for 15 – 30 minutes (the longer you let it go, the more the flavors will combine and develop). If you are using a dutch oven, you can place it, covered, in a 300°F pre-heated oven for this stage.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.