Preparation:

1. In a small pot, boil the tomatoes until soft. Remove from heat and peel off the skin. Quickly stir the boiled tomatoes, and set aside.
2. Grill the dried chillies, shallots and garlic until you can smell the aroma (Leave some garlic for frying as well.)
3. In a mortar, pound the grilled chillies, garlic and shallots together with the coriander roots, shrimp paste, and salt. Add minced pork and the tomatoes. Mix them together well.
4. In a frying pan, saute the remaining garlic, and fry the well grounded mixture (from step 3) until the pork is cooked thoroughly. If the mixture becomes too dry, add a little water. It should be a little juicy.
5. Just before removing from the heat, adjust the taste with fish sauce.
6. Serve with long beans, crispy pork skin, and fresh vegetables. For example, cabbage, cucumber, and mint leaves.

Note : This is a Northern specialty. Originally, it is usually served with steamed sticky rice.