Nataing (Boom)
This is a delicious recipe adapted from the Elephant Walk restaurant in Boston. They recommend making crispy rice, but I have always found that this fails in Houston. I have now discovered a great alternative - Magic Pop cakes, available at Central Market. Also, in lieu of New Mexico chili, can use 1 to 1 1/2 tablespoons of paprika.
This is a delicious recipe adapted from the Elephant Walk restaurant in Boston. They recommend making crispy rice, but I have always found that this fails in Houston. I have now discovered a great alternative - Magic Pop cakes, available at Central Market. Also, in lieu of New Mexico chili, can use 1 to 1 1/2 tablespoons of paprika.
- 0.25 cup sugar
- 1 large shallot thinly sliced
- 1 tbsp fish sauce (optional)
- 0.25 cup vegetable oil
- 0.5 pound ground pork
- 1 dried new mexico chili soaked, seeded, deveined, and ground to a powder
- 8 cloves garlic thinly sliced
- 1 cup unsweetened coconut milk
- 0.25 cup peanuts roasted and coarsely ground
- 0.5 tsp salt (if not using fish sauce use 1 1/2 tsp)
- 1 medium baguette cut slightly less than 1/2 inch thick and deep fried
- Carbohydrate 13.9259237610942 g
- Cholesterol 0 mg
- Fat 68.670628092824 g
- Fiber 0.976708329518636 g
- Protein 3.81787315393266 g
- Saturated Fat 11.8955868591134 g
- Serving Size 1 1 Serving (136g)
- Sodium 239.990037805543 mg
- Sugar 12.9492154315755 g
- Trans Fat 1.39649592784719 g
- Calories 668 calories
Step-by-step
- Heat oil in a large skillet over medium high heat.
- Add pork and chili powder and cook, stirring to break apart the meat, for about 3 minutes.
- Add garlic and shallot, then stir in coconut milk, sugar, peanuts, fish sauce, and salt.
- Cook for another 10 minutes, or until the pork is no longer pink, the garlic and shallots have softened, and the flavors have melded.
- Serve warm with crispy rice, bread or Magic Pop.
- Also good served over jasmine rice.
Swapping dried New Mexico chili for one to one and a half tablespoons of standard paprika alters the heat profile significantly without sacrificing the earthy foundation of the dish. Paprika delivers a milder finish and vibrant color compared to the original dried pod. Finding dried New Mexico pods requires specialty markets, whereas paprika sits in nearly every pantry.
Atmospheric humidity alters frying outcomes drastically. High moisture environments prevent traditional crispy rice from achieving a proper crunch. Using puffed rice cakes or deep-frying sliced baguette pieces to a golden brown guarantees the necessary textural contrast against the rich pork mixture.
Cooking the ground pork over medium-high heat for three minutes renders initial fat before the aromatics enter the skillet. Slicing the eight garlic cloves and large shallot uniformly ensures they soften evenly during the subsequent ten-minute simmer in coconut milk. Stirring frequently prevents the sugar and coconut milk solids from scorching on the pan bottom.
Pairing the warm pork dip with jasmine rice absorbs the excess oil and balances the concentrated sweetness. Keep roasted peanuts coarsely ground rather than powdered to maintain pockets of crunch within each bite.
