thai

Northern Thai Pork and Tomato Chili Dip With Vegetables and Pork Rinds

This roasted dish pairs ground pork, lean with tomato, diced, roasted chili flakes and mixed raw vegetables, cut. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Low carb High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

35 g Carbohydrates

33 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

153g ground pork, lean 370 kcal
168g tomato, diced 30 kcal
8g garlic, minced 12 kcal
31g shallot, minced 22 kcal
8g vegetable oil 71 kcal
11g fish sauce 4 kcal
8g palm sugar 31 kcal
2g roasted chili flakes 6 kcal
11g lime juice 3 kcal
198g mixed raw vegetables (cucumber, long beans, cabbage), cut 50 kcal
23g pork rinds 56 kcal

Cooking instructions

garlicshallotvegetable oil
Heat oil in a small pan over medium heat. Add garlic and shallot; cook 2 to 3 minutes until softened.
ground pork
Add ground pork and cook until browned, breaking it up as it cooks.
tomatofish saucepalm sugar
Stir in tomatoes, fish sauce, and palm sugar. Simmer 6 to 8 minutes until thick and jammy.
roasted chili flakeslime juice
Add roasted chili flakes and lime juice; taste and adjust salt/sour/spice.
ground porkpork rinds
Serve warm with raw vegetables for dipping and pork rinds for crunch.