Nam Phrik Ong ( Pork and Shrimp paste dip)


250 grm (1/4 lb) cup ground pork
20 ml (1 1/2 Tbsp) shrimp paste
30 ml. (2 Tbsp) about two full heads of garlic
20 ml (1 1/2 Tbsp) sugar
120 ml (1/4 cup) cooking oil
1 cup tomato, chopped
70 Grm  (1/2 cup) shallot, chopped
15 ml (1 Tbsp) Fish sauce
4 - 5 "phrik chi fah" (Thai) chillies
Lemon Grass 

Curry paste.

45 ml (3 Tbsp) shallot, chopped
5 ml (1 tsp) salt
30 ml (2 Tbsp) garlic
15 ml (1 Tbsp) shrimp paste
40 ml (2 1/2 Tbsp) lemon grass, chopped 
3 Thai chillies
The process is to cook the meat in a prepared curry paste so the first part of the process is the preparation of this paste.
Grind the lemon grass, shallots, garlic and chillie in a mortar and pestle or homogenise in a blender for a short while then pound in the mortar. 
Add the shrimp paste. Grind until well mixed and homogeneous/smooth.

Place the oil into a wok over medium heat . Add the ground pork and cook until just cooked. Add the paste, sugar and water. Simmer for 5 to 8 minutes. Taste this at this point. Add some of the salt and mix. Re-taste.
Serve in a central bowl surrounded by vegetable crudites.(Carrott, celery, yard beans, wing beans, radish, preserved ginger slices, torn cabbage leaves.