Sauté the Aromatics
Heat 1 tablespoon of cooking oil in a pan over medium heat.
Add 1 teaspoon of minced garlic and 1 teaspoon of minced shallots.
Stir-fry for 30-40 seconds until fragrant and lightly golden.
Cook the Ground Pork
Add 300g (10 oz) of ground pork to the pan.
Stir-fry continuously for 3-4 minutes until the pork starts to brown and releases its natural juices.
Break up any large chunks to ensure even cooking.
Add the Fermented Shrimp Paste (Mam Tep)
Reduce the heat to low and add 2 tablespoons of Mam Tep to the pan.
Stir well to evenly coat the pork in the shrimp paste.
Cook for 1-2 minutes, allowing the shrimp paste to infuse into the meat.
Balance the Flavors
Add ½ teaspoon of sugar to help balance the saltiness.
Pour in 1 teaspoon of fish sauce to enhance umami depth.
Stir well and let it cook for 1-2 more minutes.
Adjust the Consistency
Add 2 tablespoons of water
Stir and let the mixture simmer over low heat for 5-7 minutes, allowing the flavors to blend and the sauce to thicken.