Pork Khao Pad Krapow
Ingredients
- 500 gGround pork (fresh)
- 5 pcGarlic (degermed)
- 4 pcThai chili (whole)
- 4 tbspPeanut oil
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tbspfish sauce
- 1 tspBrown sugar
- 1 pcThai basil (leaves only)
- 4 pcEgg
- 300 gThai or basmati rice (steamed)
- 2 pcHoly Basil (Krapow) (leaves picked)
- 1 tbspDark soy sauce
Method
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.
- 1
Crush the garlic and Thai chilies in a mortar until a coarse paste is formed. The smell should be sharp and pungent.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan. The fried egg doesn't store well, make it fresh.
