Pork Khao Pad Krapow

High-heat seared pork with crispy edges, infused with spicy chili and deep soy notes. The fried egg provides a runny yolk that coats the steaming jasmine rice.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 826
• Protein: 35 g
• Carbs: 65 g
• Fat: 46 g

Ingredients

• 500 g Ground pork ( fresh )
• 5 piece Garlic ( degermed )
• 4 piece Thai chili ( whole )
• 4 tbsp Peanut oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Brown sugar
• 1 piece Thai basil ( leaves only )
• 4 piece Egg
• 300 g Thai or basmati rice ( steamed )
• 2 piece Holy Basil (Krapow) ( leaves picked )
• 1 tbsp Dark soy sauce

Instructions

1. Preparation of the aromatic paste

   Crush the garlic and Thai chilies in a mortar until a coarse paste is formed. The smell should be sharp and pungent.

2. Frying the eggs

   Heat the peanut oil in a wok. When it smokes slightly, crack the eggs. The edges should become brown, jagged, and very crispy while the yolk remains liquid. Set aside.

3. Searing the meat

   Keep a little oil in the wok, throw in the garlic-chili paste. As soon as the fragrance is released, add the ground pork. Mash the meat well with a spatula so that it browns evenly without boiling.

4. Seasoning and reduction

   Pour in the oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. The sauce should reduce and coat each grain of meat in a dark, glossy glaze.

5. The basil

   Turn off the heat. Toss in the Thai basil and holy basil leaves. Mix quickly until they wilt. They should stay green and not turn black.

Chef's tips

• The wok must be smoking hot before adding meat to prevent it from stewing in its juice.
• Don't be shy with the oil for the egg: that's the secret to the crispy lace edge.
• If you don't have a mortar, mince the garlic and chili together very finely with a knife.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan. The fried egg doesn't store well, make it fresh.