Tuk Trey Ping Poh

This is a Southeast Asian dipping sauce.  More specifically, it originates from Cambodia.  Tuk Trey Ping Poh translates to "tomato fish sauce".  It goes great with our pork, so well in fact that we tried it on both bone in pork chops and boneless sirloins.  

Here we used a bone in pork chop. The sauce was made with red tomatoes, jalapeño, and cilantro. The recipe below was changed to be less "salsa like."

In this dish we used a boneless pork sirloin. This is a less common known cut. It's similar to a pork chop, with a little more of a substantial texture.

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Ingredients & Instructions  

 
1 pint of Sungold Cherry Tomatoes 
Half of a Medium Onion 
6 cloves of Garlic 
3 Green Thai Chili Peppers

Broil all the previous ingredients for about 10 minutes or until they are blistered with some char color.  Use a food processor, blender or immersion blender to bring the charred vegetable to your desired consistency.  Add the juice of 2 limes, 2 TBLS of fish sauce and 1 tsp of sugar.  Combine the ingredients.  Serve on the pork or on the side. 

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Variations 

The sungold tomatoes gave the sauce its yellow color.  Try different tomatoes for a unique color/flavor.

Shallots can be substituted for the onion.  Shallots are probably preferred, seeing as they more traditional in Asian cuisine. 

The green thai chili peppers gave the sauce a very low level of heat.  Red thai chili peppers, a jalapeño or any other pepper would give you a different level of heat and flavor profile.