Roast the chilies, shallots, and garlic over a flame until fragrant (or use a pan to dry roast) until they are aromatic and the chilies are crispy.

Pound the roasted ingredients until fine, then add shrimp paste and cilantro roots. Pound until well combined.

Once the chili paste is ready, heat a pan with a little oil. When the oil is hot, add the pounded chili paste and stir-fry with the oil. Then add the ground pork and stir-fry until the pork is well mixed with the chili paste. Add the thinly sliced tomatoes, stir to combine, cover, and let the tomatoes cook until they release some juice.

Taste and adjust the seasoning as desired, stir to combine, then turn off the heat. Sprinkle with chopped green onions and cilantro to finish.

Wash the prepared vegetables thoroughly, blanch them, and serve as a side with the chili dip along with hot sticky rice. Blanched Chinese mustard greens and fresh cucumber are highly recommended!