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For the chile paste:
7 large dried red chiles, soaked in warm water until soft
3 peeled shallots
1 head of garlic, peeled
2 tablespoons chopped fresh lemongrass (using only lower white part)
2 tablespoons shrimp paste
1 teaspoon salt
1 cup halved cherry tomatoes
2 large cloves of garlic, chopped
1/2 cup ground pork
3 tablespoons vegetable oil
1 tablespoon chopped cilantro
Using a mortar and pestle or food processor, blend the chiles, shallots, garlic, lemongrass, shrimp paste and salt together finely.
With the mortar and pestle, mash the tomatoes into the curry paste.
Heat the oil in a wok over low heat. Add the 2 cloves chopped garlic and fry until crispy. Add the curry paste and tomato mixture and fry, constantly stirring, until the mixture begins to become fragrant, and oil begins to rise and accumulate, about 5 to 10 minutes.
Add the pork and continue to stir until the pork is fully cooked and the oil again begins to rise. If the mixture seems dry at any point, add water, 1/4 cup at a time. Nam phrik ong should have the consistency and appearance of a thick, oily spaghetti sauce.
Serve in a bowl, sprinkled with cilantro, alongside fresh vegetables, pork rinds, and sticky rice.