Thai Basil Minced Pork – Pad Kra Pao

Sawaadeekap! This week, due to popular demand, I’ve decided to post this recipe in advance. The very second recipe from the Thai cuisine series (checkout the first here) – Pad Kra Pao. Meaning stir fried thai basil with minced pork. It’s a pretty fast, delicious and fuss free recipe. I added long beans and some lime juice in my second attempt. Lime juice helps to add some acidity and make it more appetizing.

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I always have this theory when cooking fast stir fried dishes, its best to be on high heat throughout, but that requires you to be fast (knowing when to add the ingredients in) so that the ingredients wouldn’t burnt. Sometimes I lower it down to medium high (not lower than medium) when the heats too strong to control. Cooking high heat helps to bring out the ingredients fragrance with the so called ‘wok fragrance’ in chinese cuisine term. So practice more and you will get use to it!

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Ingredients – 2 servings – 20 mins

  • 300g of ground pork (or beef)
  • 20 holy basil leaves (sweet basil works too)
  • 3 long beans cut 1 inch size (optional)
  • 2-3 bird eye chilli minced (I use chilli padi)
  • 2 cloves of shallots
  • 6-8 cloves of garlic minced
  • 2 1/2 tbs of oyster sauce
  • 1 tbs of soy sauce
  • 1/2 tbs of fish sauce
  • 2 1/2 of brown sugar
  • white pepper powder to taste
  • 2 tbs of vegetable oil
  • 1 tsp of sesame oil
  • a quad of lime (optional)

 Steps

  1. Heat the pan with vegetable oil, once the heat is up, add in garlic, shallots and chilli. Stir fry until fragrant. Be careful not to burn the garlic. After which, add in the ground pork. And stir fry till its about 70% cooked through, then add the long beans. When the pork is about done, start adding in the seasonings – Soy sauce, oyster sauce, fish sauce, white pepper and brown sugar.
  2. Continue to stir fry the pork with the seasonings. Taste and adjust accordingly, you can add a few tbs of water in if its too dry or too salty. Then add in the basil and stir fry until the basil is well incorporated and turn darker in color then off the heat.
  3. Drizzled in the sesame oil and lime juice when serving. I serve mine with a bowl of rice and sunny side up! Its that simple! All in 3 steps!

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When purchasing minced pork, its best to buy from your local butcher (wet market). As the minced pork are fresh and often have a good mixture of fat and lean part. Have a nice week ahead peeps!

2 responses to “Thai Basil Minced Pork – Pad Kra Pao

  1. Pingback: Links I Love 07.06.15 | Breathe Eat Love·

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