Pad Kra Pao (Thai Basil Pork) 打拋豬

A classic Thai stir-fry featuring minced pork (or chicken) with aromatic holy basil, chili, garlic, and a savory sauce. It's typically served with jasmine rice and a fried egg.

Nutrition (per serving)

Ingredients

• 400g minced pork (or chicken)
• 2 tbsp vegetable oil
• 5-7 bird's eye chilies, finely chopped (adjust to taste)
• 4-5 cloves garlic, minced
• 1 large shallot, thinly sliced
• 1 red bell pepper, sliced (optional, for color and crunch)
• 150g holy basil leaves (or Thai basil if holy basil is unavailable)
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce (for color)
• 1 tsp sugar
• 2 tbsp water
• Jasmine rice, for serving
• Fried eggs, for serving (optional)

Steps

1. In a small bowl, combine fish sauce, oyster sauce, dark soy sauce, sugar, and water. Mix well and set aside.
2. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add chopped chilies, minced garlic, and sliced shallot. Stir-fry until fragrant, about 30 seconds.
3. Add minced pork to the pan. Break it apart with a spatula and cook until browned and fully cooked through, about 5-7 minutes.
4. If using, add sliced red bell pepper and stir-fry for 1-2 minutes. Pour in the prepared sauce. Stir well to coat the pork.
5. Turn off the heat. Add holy basil leaves and stir vigorously until the leaves wilt, about 30 seconds. The residual heat will cook the basil without overcooking it.
6. Serve hot Pad Kra Pao over jasmine rice, optionally topped with a fried egg.

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