1 tablespoon or 1 package Kang Som paste
1 teaspoon minced garlic
7 cherry tomatoes
1/2 cup ground pork
1 teaspoon sugar
2 tablespoons nampla (fish sauce)
1 cup fried pork rind (canned) cucumber, cabbage, cauliflower, etc.
method: Clean, cut and seed cherry tomatoes. Put into a mortar and pound with Kang Som paste until smooth. In a saucepan warm oil over medium heat. Brown garlic until light brown. Add paste and stir-fry until blended. Add ground pork, sugar and nampla. Keep on stirring until the pork is cooked. Spoon into a serving dish. Serve with pork rind and your favorite vegetables.
Ground pork hot dip