Fried Pork Sauce

This vibrant Fried Pork Sauce is a staple in Thai cuisine, offering a complex balance of salty, spicy, and savory flavors. The base relies on the deep umami of dried shrimp paste and fish sauce, elevated by the fragrant warmth of galangal and the sharp bite of fresh onion. Dried chilies provide a pleasant, smoky heat, while the frying process caramelizes the aromatics, creating a rich, textured paste. Perfectly paired with sticky rice, fresh vegetables like cucumber and cabbage, or grilled fish and pork, this condiment adds an essential layer of flavor to any meal. It is quick to prepare but rewards patience with its intense, home-style aroma. Keep a jar on hand for an instant flavor boost.

Cooking Method: Roasting

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 6.0

Dietary: Gluten-free

Description

This vibrant Fried Pork Sauce is a staple in Thai cuisine, offering a complex balance of salty, spicy, and savory flavors. The base relies on the deep umami of dried shrimp paste and fish sauce, elevated by the fragrant warmth of galangal and the sharp bite of fresh onion. Dried chilies provide a pleasant, smoky heat, while the frying process caramelizes the aromatics, creating a rich, textured paste. Perfectly paired with sticky rice, fresh vegetables like cucumber and cabbage, or grilled fish and pork, this condiment adds an essential layer of flavor to any meal. It is quick to prepare but rewards patience with its intense, home-style aroma. Keep a jar on hand for an instant flavor boost.

Ingredients

1 teaspoon Fish sauce, or to taste
5 Dried chilies, cut open, deseeded
1 teaspoon Salt
1 tablespoon Sliced galangal
3 Tablespoons chopped onion
1 teaspoon Dried shrimp paste,

Directions

1
Heat a small amount of oil in a wok or frying pan over medium heat.
2
Add the chopped onion and sliced galangal to the pan.
3
Fry the aromatics, stirring frequently, until fragrant and lightly golden, about 8-10 minutes.
4
Add the dried chilies to the pan and continue to fry for another 2-3 minutes until fragrant but not burnt.
5
Remove from heat and transfer the mixture to a mortar and pestle or blender.
6
Pound or blend the mixture briefly to create a coarse paste.
7
Add the dried shrimp paste and salt, then pound or blend again to incorporate.
8
Stir in the fish sauce and mix well until fully combined.
9
Adjust consistency with a small amount of water if needed, aiming for a reasonably liquid dip.
10
Taste and adjust saltiness or heat with more fish sauce or chilies if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 6.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 1.9mg1%
Sodium 4943.5mg206%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce is traditionally served with sticky rice, raw cabbage, sliced cucumbers, raw green beans, and fried or roasted fish.

Dried chilies should be soaked in hot water for 10 minutes if they are particularly hard, then drained before frying.

Use caution when frying dried chilies to avoid burning, which can make the sauce bitter.

Store in an airtight container in the refrigerator for up to one week.

Keywords: thai, sauce, dip, spicy, fish sauce, dried chilies, shrimp paste, galangal, onion, fried, aromatic, condiment, sticky rice, umami, heat, paste, side dish, asian, flavorful, traditional

Read it online: https://www.chefs-mate.com/recipe/fried-pork-sauce-9/