Thai Basil Fried Pork
07/09/14 05:42 Filed in: Thai - Main
This dish is a firm family favourite - both with the chef and the diners!
It is both quick to make and tastes delicious.
It has all the classic Thai attributes, fragrant, sweet, spicy and salty.
The Thai basil provides the perfect back drop with its delicious aniseed flavour.
This recipe would work equally well with chicken.
I like to serve mine garnished with Spicy hot peanuts. (This is less traditional, as the Thai’s generally do not cook with peanuts anymore, due to them being difficult to keep in a hot environment, and linked to disease coming from a fungus).
Otherwise this would traditionally be served with a fried egg placed on top, similar to Nasi Goreng.
for the Thai Basil Fried Pork : [serves 2]
4-5 cloves garlic, minced (approx 2 tablespoons)
500 g pork mince
2 sticks of lemon grass, outer layer removed and diced fine
thumbnail size piece of ginger, finely diced
6 red Thai chiles, diced
2 tablespoons vegetable oil
60 ml chicken stock
100 g Thai basil leaves
Pinch of freshly ground black pepper
1 tbsp lime juice
stir fry sauce :
2 tablespoons Golden Mountain sauce
2 tablespoons Thai fish sauce
1 teaspoon dark soy sauce
1 tablespoons brown sugar
garnish with hot nuts
for the Spicy Hot Nuts :
for the Thai Basil Fried Pork :
1) Add all the stir fry sauce ingredients to a bowl, stirring well to dissolve the sugar. Set aside.
2) Add half the oil to a frying pan or wok, place on a medium high heat.
3) When the oil is shimmering add the pork mince. Avoid stirring the mince until it has begun to brown.
4) Once the pork has browned, stir with a wooden spoon and brown the other side.
5) Cook the pork until it has been browned all over. Remove with a slotted spoon and set aside for later.
6) Add the remaining vegetable oil, raise the heat to high.
7) Add the chillies, lemongrass, garlic and ginger. Stir continuously until fragrant to the nose.
8) Add the stir fry sauce and chicken stock. Reduce the heat to medium, and simmer until the sauce has reduced and thickened.
9) Return the pork mince to the pan.
10) Add the Thai basil and cook for a further 2-3 minutes on a low heat.
11) Add the pepper and lime juice. Taste the pork and adjust the seasoning if necessary. This dish should be on the salty side, with as much chilli as you can tolerate! If it is too salty to your taste, add a squeeze of lime juice.
12) Serve on a bed of rice, topped with the hot nuts.
Dice the garlic
Dice the ginger and lemongrass
Chillies fresh from the garden
Dice the chillies
Prepare the hot nut garnish
Combine the sauce ingredients
Gently heat the vegetable oil in the frying pan
Fry the pork mince, avoiding to stir the mince until golden brown, turn and cook the other side
Pork mince just about browned on one died
Pork mince golden and browned
Set aside the pork mince
Add the chillies, garlic, finer and lemon grass
Thai basil fresh from the garden
Roughly chip the Thai basil
Add the sauce and chicken stock
Simmer until thickened
Return the pork mince to the frying pan
Add the Thai basil
Serve on steamed rice and garnish with the hot nuts
Finished dish of Thai Basil fried pork