Moo Pad Krapow
Ingredients
- 800 gGround pork (fresh)
- 10 pcGarlic (peeled cloves)
- 6 pcThai chili (whole)
- 4 tbspoyster sauce
- 2 tbspsoy sauce
- 2 tbspfish sauce
- 2 tspBrown sugar
- 2 pcThai basil (one large bunch, leaves picked)
- 8 tbspPeanut oil (for the wok and eggs)
- 4 pcEgg
- 2 pcHoly Basil (Krapow) (leaves picked)
Method
A quick stir-fry where minced pork browns in oil infused with garlic and chili. The basil adds a peppery note that cuts through the salty fish sauce and the richness of a crispy fried egg with a runny yolk.
- 1
Pound the garlic and Thai chilies in a mortar until a coarse paste is formed. The essential oils must be released to flavor the cooking.
- 2
Heat the peanut oil in a wok or large skillet until it smokes slightly. Toss in the garlic-chili paste, stir for 30 seconds, then add the ground pork. Press the meat against the sides to brown it well and make it crispy in places.
- 3
Pour in the oyster sauce, soy sauce, fish sauce, and brown sugar. Mix over high heat so the sauce coats every grain of meat. The liquid should almost completely evaporate, leaving only a shiny glaze.
- 4
Turn off the heat. Toss the holy basil and Thai basil leaves into the pan. Stir just enough for them to wilt under the residual heat, without losing their vibrant green color.
- 5
In another small pan with a generous amount of oil, fry the eggs sunny-side up over high heat. The edges should be brown, jagged, and very crispy, while the yolk remains perfectly runny.
Frequently asked questions
How do you get this dish right?
- Don't move the meat too quickly: let it sear against the wok first to get those delicious crispy bits.
- The Thai-style fried egg requires plenty of very hot oil to achieve that crispy, lacy texture.
How long does this dish keep?
Best eaten immediately. The meat keeps for 24h in the fridge, but the basil will lose its aroma and the egg its texture.
