Moo Pad Krapow

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 917
• Protein: 43 g
• Carbs: 10 g
• Fat: 75 g

Ingredients

• 800 g Ground pork ( fresh )
• 10 piece Garlic ( peeled cloves )
• 6 piece Thai chili ( whole )
• 4 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tsp Brown sugar
• 2 piece Thai basil ( one large bunch, leaves picked )
• 8 tbsp Peanut oil ( for the wok and eggs )
• 4 piece Egg
• 2 piece Holy Basil (Krapow) ( leaves picked )

Instructions

1. Condiment preparation

   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. Searing the meat

   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. Seasoning and reduction

   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. Finishing with basil

   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. Cooking the egg

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. The meat keeps for 24h in the fridge, but the basil will lose its aroma and the egg its texture.