Thai Chili Basil Minced Pork

Saturday, January 14, 2012

We love Thai food and have since tried to reconstruct our favorite dishes at home. I've made this dish before but all too simplified and lacked the depth of flavours. This recipe made it true-to-restaurant quality.

If you cook Chinese food at home, you'll most probably have most of the ingredients needed. It's only the Fish Sauce that is exclusively Thai. However, I'm now coming across more dishes that use it because it imparts a wonderful umami flavour. Another Thai exclusive is their basil leaves and most Asian supermarkets will stock them. So yes, I'll be cooking more Thai dishes now. So should you.

1 lb ground pork
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine or 3/4 tsp. dried crushed chili
1/4 cup chicken stock
1 egg
2 handfuls fresh Thai basil
4-5 green onions, sliced
2-3 tbsp oil for stir-frying

1 fresh red chili, sliced

2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 generous tbsp brown sugar
2 tbsp fresh-squeezed lime juice

1. Combine all sauce ingredients together in a cup.
2. Stir well to dissolve sugar. Set aside.

3. Heat a wok or large frying pan over medium-high heat.
4. Add the oil and swirl around, then add the garlic and chili.
5. Stir-fry about 1 minute to release the fragrance, then add the meat.
6. Stir-fry until the pork is nearly cooked.

7. Add half the chicken stock as you stir-fry to keep ingredients sizzling.
8. Reserve remaining stock for later.
9. Push ingredients aside and crack the egg into the middle of your wok/pan.
10. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.
11. Add the stir-fry sauce and stir to incoporate.
12. Reduce heat to medium-low, then simmer an additional 2-3 minutes, adding a little more of the chicken stock if needed.

13. While the dish is simmering, chop up the basil.
14. Add remaining chicken stock plus the green onions and the basil. Stir well.
15. Reduce heat to low and taste-test for salt, lime, or fish sauce.

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