Tomato and Minced Pork Relish with Vegetables

Ingredients

• 0.5 lb pork shoulder boneless cut into 1/4-inch pieces
• 1.5 lb cabbage cut into 8 wedges (including core)
• 4 slices carrots 
• 0.5 lb cherry tomatoes red quartered
• 4  garlic clove chopped
• 1 tablespoon fish sauce (Asian fish sauce; preferably Thai)
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 0.1 teaspoon sugar 
• 2 tablespoons vegetable oil 
• 6 oz long beans chinese trimmed cut into 3-inch pieces

Equipment

• food processor
• bowl
• sauce pan
• sieve
• wok
• mortar and pestle

Directions

1. Cut chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes.
2. Drain in a sieve.
3. While chiles soak, blanch beans in a saucepan of boiling salted water 1 minute, then transfer to a bowl of ice and cold water to stop cooking.
4. Drain well.
5. Pound chiles, shallots, garlic, salt, shrimp paste, and sugar to a coarse paste with mortar and pestle, about 8 minutes.
6. Transfer half of paste to a small bowl, then add half of tomatoes to mortar and pound until tomatoes begin to break up and form a chunky sauce.
7. Transfer tomato mixture to another bowl and pound remaining chile paste and tomatoes in same manner.
8. Pat pork dry.
9. Heat oil in wok over moderate heat until hot but not smoking, then cook pork, stirring, until no longer pink, 3 to 4 minutes.
10. Add tomato mixture and cook, stirring occasionally, until liquid is reduced and slightly thickened, 3 to 5 minutes.
11. Add fish sauce and cook, stirring occasionally, 1 minute.
12. Serve relish warm or at room temperature with vegetables on the side.
13. • Chile paste (without tomatoes) can be made in a mini food processor, scraping down sides occasionally, instead of with a mortar and pestle. • Relish (without fish sauce) can be made 1 day ahead and chilled, covered. Reheat relish over moderate heat, stirring, until hot before adding fish sauce.