Recipes - Thai

Crispy Pork With Thai Basil
Crispy Pork Thai Basil


This Crispy Pork with Thai Basil is a twist on the Thai classic Pad Kra Pao (Stir fried mince pork with Holy basil). It is one of the most common dishes in Thailand - a delicious, rustic, spicy stir-fry featuring the aroma of the basil.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

700g pork belly
Salt (to taste)
7 garlic cloves (finely chopped)
5 Thai red chillies (finely chopped)
4 tbsp vegetable oil
2 tsp fish sauce
2 tbsp oyster sauce
8 tbsp chicken stock
2 tsp granulated sugar
200g green beans (cut into 5cm pieces)
15 Thai basil leaves
Steamed rice (to serve)




Steps:
  1. Score the skin of the pork belly and rub the fats with salt.
  2. Grill until it is golden brown and crispy. Cut into 1cm slices.
  3. Smash chillies and garlic with a mortar and pestle.
  4. Heat the oil in a wok over medium heat.
  5. Add chilli and garlic paste, stir-fry for a few seconds.
  6. Stir in the pork, then add the fish sauce, oyster sauce, chicken stock and sugar.
  7. Stir fry for another minute, then add the beans. Keep stir frying until the pork is heated through.
  8. Lastly, add in the Thai basil leaves, stir fry for about 20 secs, then take off the heat and serve piping hot with steamed rice.

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Crispy Pork With Thai Basil

Crispy Pork With Thai Basil

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This Crispy Pork with Thai Basil is a twist on the Thai classic Pad Kra Pao (Stir fried mince pork with Holy basil). It is one of the most common dishes in Thailand - a delicious, rustic, spicy stir-fry featuring the aroma of the basil.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

700g pork belly
Salt (to taste)
7 garlic cloves (finely chopped)
5 Thai red chillies (finely chopped)
4 tbsp vegetable oil
2 tsp fish sauce
2 tbsp oyster sauce
8 tbsp chicken stock
2 tsp granulated sugar
200g green beans (cut into 5cm pieces)
15 Thai basil leaves
Steamed rice (to serve)

Instructions
  1. Score the skin of the pork belly and rub the fats with salt.
  2. Grill until it is golden brown and crispy. Cut into 1cm slices.
  3. Smash chillies and garlic with a mortar and pestle.
  4. Heat the oil in a wok over medium heat.
  5. Add chilli and garlic paste, stir-fry for a few seconds.
  6. Stir in the pork, then add the fish sauce, oyster sauce, chicken stock and sugar.
  7. Stir fry for another minute, then add the beans. Keep stir frying until the pork is heated through.
  8. Lastly, add in the Thai basil leaves, stir fry for about 20 secs, then take off the heat and serve piping hot with steamed rice.

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