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Tomato and Minced Pork Relish with Vegetables Recipe

Tomato and Minced Pork Relish with Vegetables Recipe

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Tomato and Minced Pork Relish with Vegetables

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Ingredients

Count

Nutrition

226

Calories

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Ingredients:

Serving

10 to 18 (2- to 3-inch-long) prik haeng (dried red chiles), halved and seeds discarded
6 oz chinese long beans, trimmed and cut into 3-inch pieces
6 small shallots, chopped (1/2 cup)
4 garlic cloves, chopped
1/2 tsp salt
1/4 tsp ga-pi (thai shrimp paste)
1/8 tsp sugar
1/2 lb red cherry tomatoes, quartered
1/2 lb boneless pork shoulder , cut into 1/4-inch pieces
2 tbsp vegetable oil
1 tbsp nam pla ( asian fish sauce; preferably thai)
4 carrots, cut diagonally into 1/4-inch-thick slices
1/2 head cabbage (1 1/2 lb), cut into 8 wedges (including core)

Directions:

Cut chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain in a sieve.
While chiles soak, blanch beans in a saucepan of boiling salted water 1 minute, then transfer to a bowl of ice and cold water to stop cooking. Drain well.
Pound chiles, shallots, garlic, salt, shrimp paste, and sugar to a coarse paste with mortar and pestle, about 8 minutes. Transfer half of paste to a small bowl, then add half of tomatoes to mortar and pound until tomatoes begin to break up and form a chunky sauce. Transfer tomato mixture to another bowl and pound remaining chile paste and tomatoes in same manner.
Pat pork dry. Heat oil in wok over moderate heat until hot but not smoking, then cook pork, stirring, until no longer pink, 3 to 4 minutes. Add tomato mixture and cook, stirring occasionally, until liquid is reduced and slightly thickened, 3 to 5 minutes. Add fish sauce and cook, stirring occasionally, 1 minute.
Serve relish warm or at room temperature with vegetables on the side.
Cooks' notes: Chile paste (without tomatoes) can be made in a mini food processor, scraping down sides occasionally, instead of with a mortar and pestle. Relish (without fish sauce) can be made 1 day ahead and chilled, covered. Reheat relish over moderate heat, stirring, until hot before adding fish sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	226.39 Kcal (948 kJ)
Calories from fat	38.39 Kcal
		% Daily Value*
Total Fat	4.27g	7%
Cholesterol	17.01mg	6%
Sodium	2612.1mg	109%
Potassium	599.99mg	13%
Total Carbs	38.88g	13%
Sugars	11.03g	44%
Dietary Fiber	5.57g	22%
Protein	9.62g	19%
Vitamin C	41.9mg	70%
Vitamin A	0.3mg	10%
Iron	1.3mg	7%
Calcium	76.4mg	8%

Amount Per 100 g
Calories	81.13 Kcal (340 kJ)
Calories from fat	13.76 Kcal
		% Daily Value*
Total Fat	1.53g	7%
Cholesterol	6.09mg	6%
Sodium	936.08mg	109%
Potassium	215.01mg	13%
Total Carbs	13.93g	13%
Sugars	3.95g	44%
Dietary Fiber	2g	22%
Protein	3.45g	19%
Vitamin C	15mg	70%
Vitamin A	0.1mg	10%
Iron	0.5mg	7%
Calcium	27.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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