18 dried Thai bird or chile de arbol chiles
1/2 cup vegetable oil
8 cloves garlic, very thinly sliced
3 shallots, very thinly sliced
1/4 cup dried shrimp
1/4 cup fish sauce
1/4 cup tamarind concentrate
2 to 3 tablespoons palm sugar, depending on how sweet you want the jam
1 teaspoon Thai shrimp paste
One 1-inch piece galangal, peeled and finely grated (about 3 tablespoons)*
2 tablespoons vegetable oil
Four 1-inch-thick pork chops (about 2 1/2 pounds)
3/4 cup chicken stock
Serving suggestions: Thai sticky rice and steamed snow peas
*Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh. This recipe will leave you with leftover chile jam. The jam will keep in an air-tight container in the refrigerator for 3 to 4 weeks. It is great added to stir-fries or as an accompaniment to any protein such as beef or chicken.
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