- Rehydrate the small dried chillis (if using) in water for 10-20 minutes. Once they are soft, chop each chili into 4-5 pieces to make it easier to grind them later. Rinse the yellow bean sauce with water as well to remove the salinity(not necessary if using paste).
- Using a mortar and pestle, make the paste. First add salt and the rehydrated chilis and pound until somewhat smooth. Then add the shallots, lemongrass, and half of the garlic and pound again. Next add the rinsed beans and tomatoes and smash until most of the tomatoes are a paste, but a few are still have a recognizeable shape.
- Heat 1-2 teaspoons of canola oil over medium-high heat. Saute the other half of the chopped garlic until almost golden brown, then add the chili/tomato paste you just made. Cook this for 2-3 minutes and then add the ground pork. Cook until the meat is done and do a taste-test. If it needs a little more salt, add a teaspoon of thin soy sauce.
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