Thai Basil Pork Stir-Fry
Ingredients
- 800 gGround pork (fresh)
- 10 pcGarlic (peeled)
- 6 pcThai chili (to taste)
- 4 tbspoyster sauce
- 2 tbspsoy sauce
- 2 tbspfish sauce
- 2 tspBrown sugar
- 2 pcThai basil (one large bunch of leaves)
- 4 pcEgg
- 8 tbspPeanut oil
- 2 pcHoly Basil (Krapow) (leaves picked)
- 2 tspDark soy sauce
Method
Minced pork seared over high heat, coated in a dark, glossy sauce. The peppery scent of basil meets the heat of chilies for a bold dish, served with an egg with crispy, lace-like fried edges.
- 1
Pound the garlic and Thai chilies in a mortar. Aim for a coarse paste to release the essential oils without turning it into a smooth puree.
- 2
Heat the peanut oil in a wok. When it smokes slightly, crack the egg. The white should puff up and brown instantly on the edges to become crispy, while the yolk remains runny. Remove and set aside.
- 3
Keep a little oil in the wok, toss in the garlic-chili paste. As soon as the smell hits your nose, add the ground pork. Sauté over high heat, crushing the meat so it colors and the water evaporates completely until it starts to grill.
- 4
Add oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar. Stir so the sauce coats the meat evenly. Turn off the heat, toss in the Thai basil and holy basil, and stir just enough for the leaves to wilt from the residual heat.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot: the meat should sear, not boil in its own juices.
- Do not chop the basil; use whole leaves to preserve all the aroma.
- Always serve with plain jasmine rice to soak up the sauce.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan, though the fried egg will lose its crispness.
