Rehydrate dry chili by placing them into the bowl with warm water for 10 minutes
Using a mortar and pestle, make the paste by adding the chillis, garlic, shallots and shrimp paste and using the pestle pound to a smooth paste.
Add the tomatoes and pound gently to break down the pieces.
Heat the Healthy Chef cooking oil in a wok with low to medium heat. Add the chili paste and stir out for a couple of minutes until it releases some oil and has become fragrant.
Turn up the heat to medium to high, add the pork and stir-fry for 1 minute or until cooked . Add chopped tomato and cook for a further 1 minute.
Add a little water to the wok and season to taste with fish sauce and palm sugar. Cook for a couple of minutes more to let the relish reduces and thicken.
Place in a serving bowl, garnish with some corianders sprigs and serve with fresh vegetables and sticky rice.
