Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 12-16 oz can diced tomatoes, drained (for fresh, simply add more cooking time)
Directions
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 sec.
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 degree pre-heated oven for this stage.
Just before serving
Lightly beat the egg in a bowl or cup (don't scramble it, just break it up a little bit) and pour it over the simmering Nam Prik Ong.
Immediately turn off the heat and stir in the egg. The residual heat will cook the egg nearly instantly.
Use the scallions to garnish. Fresh cilantro is also a popular garnish.