How to Make It
In a mortar or small food processor, grind the dried shrimp with the shallots, chiles and lemongrass.
In a wok or a large nonreactive skillet, heat the oil. Add the garlic and stir-fry over moderately high heat until it starts to brown, about 20 seconds. Add the shrimp mixture and stir-fry for 30 seconds, then add the pork and stir-fry until browned, about 4 minutes. Stir in the tomatoes, stock, fish sauce and sugar and increase the heat to high. Cook for 2 minutes, stirring frequently.
Reduce the heat to low and partially cover the pan. Cook the sauce until thickened, about 15 minutes. Season with salt and pepper and serve with rice.
Thai Sticky Rice or Thai Jasmine Rice.