Thai Holy Basil Pork Stir-Fry (Pad Kra Pao Moo Sap)

Servings : 2

Spice Level : Mild (adjustable)

Skill Level : Easy

Prep : 15 min

Cook : 5 min

Total : 20 min

Ingredients

Aromatics & Herbs

[] |4 red Thai chilies | (roughly pounded)
[] |20 garlic cloves |(peeled)
[]3 tbsp neutral oil

Main Protein

[] 200g minced pork

Seasoning and Herbs

[] 1/2 tbsp fish sauce
[] 1 1/2 tbsp seasoning soy sauce
[] 1 1/2 tbsp oyster sauce
[] 1/4 tbsp sweet black soy sauce (optional)
[] 1/4 tbsp white sugar
[] 20g holy basil leaves

To serve

[]300g steamed rice
[] 2 eggs

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Equipment

[] Mortar & pestle (for pounding chili–garlic paste)
[] Wok (for stir-frying pork and basil and egg)
[] Spatula (for tossing ingredients evenly)
[] Rice cooker (for steaming jasmine rice)

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Cooking Instructions

1. Make chili-garlic paste

[] Roughly pound chili and garlic with a mortar and pestle.

2. Heat oil

[]In a wok over medium-high heat, add oil.

3. Sauté aromatic

[]Add pounded garlic and chili. Quick stir-fry until fragrant.

4. Add pork and season

[]Add minced pork. Stir-fry until almost cooked.
[]Add fish sauce, seasoning soy sauce, oyster sauce, sweet black soy sauce and sugar.
[]Stir-fry until fully cooked.

5. Add basil last

[]Turn off the heat. Add holy basil and stir just until wilted.

6. Fry egg

[] Set pan to medium high heat and pour in oil.
[] Fry egg in hot oil until the edges are golden and crispy. The egg yolk can be runny or fully cooked through.

7. Serve

[]Place Thai holy basil pork stir-fry over hot rice and top it with a crispy fried egg.

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