Matt Xiaxiang
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Main dishesThai basil pork (Pad kra pao)
Posted: 04/09/2024Updated: 04/09/2024
Thai basil's anise-like flavour in a slightly sweet, umami pork stir-fry. Top with a runny fried egg.
Serve with a portion white boiled rice and a yolky fried egg on top.
Ingredients
Servings
- 750 grams Minced pork 10%
- 2 medium Shallots
- 3 small Thai chillies
- 40 grams Thai basil
- 4 cloves Garlic
- 2 teaspoons Palm sugar
- 2 tablespoons Fish sauce
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 1.5 tablespoons Neutral oil
Instructions
- Finely dice the shallots, Thai chilli and garlic. Heat a pan on medium with the vegetable oil. Add the diced shallots, chilli and garlic, and fry for 2-3 minutes until fragrant.
- Increase the heat to medium-high and add the minced pork. Fry until fully cooked, about 5-7 minutes.
- Add the palm sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir and fry for about 2-4 minutes, allowing the sauce to thicken and caramelise slightly.
- Lower the heat, add the chopped Thai basil, and stir until wilted and their flavour has infused throughout.
- Serve immediately with jasmine rice, topped with a fried egg (cooked with a runny yolk).
My notes
Cooking tips
- Finishing with the Thai basil: Add the chopped Thai basil at the end of cooking. This preserves its fresh flavour and aroma, which can otherwise be lost if cooked for too long.
- Thickness: If the sauce is too thin and watery, let it cook for a few extra minutes to thicken and caramelise. If it’s too thick, add a splash of water or broth.
- Pan temperature: Start with medium heat to sauté the shallots, garlic, and chilies until they’re fragrant. This prevents burning and ensures that the flavours meld well. However, increase the heat to medium-high when cooking the meat. This helps to brown the meat quickly, enhancing flavour and texture.
Alternative ingredients
- Minced chicken or beef can be used in place of the minced pork following the same recipe. These dishes are more commonly known as pad kra pao and pad kra pao neua respectively.
- If you cannot get hold of palm sugar, replace with an equal amount of brown or white sugar.
- You can use either brown or red onions in place of shallots in a 1:1 ratio.
- For additional vegetables, use fine beans chopped into small pieces. Add to the pan after the meat has cooked and adding the sauces. Fry for a couple minutes until softened.
- Do not use Italian basil as a replacement for Thai basil.
Storage instructions
- Refrigeration: Store in an airtight container in the fridge. It can be safely stored for up to 4 days.
- Freezing: Place it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: To quickly re-heat, heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time depending on the microwave's power and portion size.
- Stove: Re-heat on the stove over medium heat with a little amount of neutral oil until hot throughout.
Nutrition and dietary facts
Gluten-free
(Per serving) Calories: 348kcal (15%), Protein: 26.5g (44%), Fat: 20.1g (25%), Saturated fat: 6.8g (45%), Carbohydrates: 9.8g (4%), Sugars: 6g (24%), Fibre: 0.9g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.