Pork and tomato dip with veggies (Nam Prik Ong)

Ingredients
5 dried chilis, cut and soaked
1 teaspoon salt
1 tablespoon finely sliced galangal
3 tablespoons finely chopped onion
1 teaspoon shrimp paste
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tablespoons oil
3 cloves garlic, chopped
1 whole cilantro sprig
1/2 cup water
Fresh Vegetables: cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage

Method
Pound the chili, salt and galangal in a mortar and pestle. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.

Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.

Transfer to a bowl, sprinkle with chopped cliantro leaves and serve with fresh vegetables or boiled vegetables or both.