This punchy dipping sauce is amazing with pork, but also works with just about any protein. We make it in huge quantities during tomato season since it freezes so well. My mom remembers eating it all the time when she was working in the fields in Cambodia—”food for the people” she calls it. Growing up, I remember camping out at the all-you-can-eat seafood buffet with my family for hours, and we’d always bring our own tuk trey ping poh for dipping. Make a big batch, then fry a cup in a bit of oil to concentrate flavors and create a base for soups, braises, and curries; add a few spoonfuls to a pot of cooked beans or lentils for heat and acidity; or set out as a dip for crudités, shellfish, or raw oysters. —Chinchakriya Un, Kreung Cambodia, Brooklyn, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
.jpg)
Food Processor
$70 At Amazon
Cast Iron Skillet
$35 At Amazon
Rimmed Baking Sheet
$35 $32 At Amazon
.jpg)
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat broiler. Spread out tomatoes, shallots, garlic, and chiles on a rimmed baking sheet; broil, turning halfway through, until tomatoes are charred and beginning to burst, about 10 minutes. Let cool slightly.
Step 2
Meanwhile, heat a large cast-iron skillet over high. Season pork chops generously with salt and pepper; rub with oil. Cook pork until browned, about 2 minutes per side. Transfer to a platter.
Step 3
Transfer charred vegetables to a food processor; pulse to a coarse paste (you want some texture). Transfer sauce to a bowl and stir in lime juice, cilantro, fish sauce, and sugar. Taste and season with more fish sauce if needed.
Step 4
Serve pork chops with rice and sauce for dipping.
