Nam prik ong (northern tomato and meat sauce)

1. * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced *** 1 28-oz.
2. Can plum (italian-style) tomatoes, drained and chopped not unlike a that version of spaghetti sauce, this is from the regional cuisine of north thailand.
3. Note: dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.
4. place pork in a food processor and using an on/off motion, process until it is ground.
5. Alternatively, chop pork with a sharp knife.
6. Set aside.
7. in a heavy, medium-sized saucepan, heat oil over medium high heat.
8. Add garlic and stir-fry for 1 to 2 minutes, or until browned.
9. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds.
10. Add the pork and stir-fry for about 1 minute, or until browned.
11. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high.
12. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.
13. Reducei heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened.
14. Serve with sticky rice.
15. serves 4 as a main dish or 6 in combination with other dishes.
16. 64 calories for each of 6 servings: 6 g protein, 3 g fat, 5 g carbohydrate; 127 mg sodium; 15 mg cholesterol.
17. from "eating well", jan/feb, 1992.