Pad Kra Pao (Thai Pork & Holy Basil Stir-Fry)
Spicy, savory, and incredibly comforting, pad kra pao pork is a Thai classic made with minced pork, garlic, chilies, and fragrant holy basil. Served over hot rice with a crispy fried egg, it’s simple food done very right.
Servings: 3 portions
Calories: 189kcal
Ingredients
- 350 gr pork shoulder ratio pork shoulder: fat = 75:25
- 4 garlic
- 10 chilis
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 tsp mushroom powder optional
- 1 tsp sweet soy sauce optional
Instructions
- Blend the garlic and curly red chilies until smooth. If you like it extra spicy, slice some chili padis (bird’s eye chilies) and set them aside for later. Heat some oil in a wok and pour in the blended spices.
- Cook the blended chili mixture until it comes to a gentle simmer and turns fragrant. Add the minced pork, breaking it up with a spatula as you stir-fry until the meat changes color.
- Add the oyster sauce, fish sauce, mushroom powder, and palm sugar, then pour in some water. If you like a touch of sweetness, add a little sweet soy sauce (kecap manis) to balance the flavor. Taste and adjust the seasoning, then continue cooking until it simmers.
- Add a generous handful of Thai/holy basil leaves and the sliced chili padis. Stir-fry briefly until the basil is fragrant and just wilted, and the sauce has reduced so there is only a little liquid left in the pan.
- To make the egg, heat some oil in a small pan. Separate the egg white and egg yolk. Pour the egg white into the hot oil and let it fry until it bubbles and the edges turn crispy. Carefully add the egg yolk into the center and spoon some hot oil over it. Cook until the edges are set but the yolk is still soft, then remove the egg from the pan.
- To serve: Scoop hot white rice onto a plate. Spoon the stir-fried pork and basil on one side and top with the crispy fried egg. Serve immediately and enjoy your pad kra pao!
Notes
- Use high heat - Cook pad kra pao quickly over high heat. This keeps the pork juicy and brings out the bold, aromatic flavors of garlic and chilies.
- Choose the right pork ratio - Minced pork with about 75% lean meat and 25% fat gives the best texture and flavor. Too lean, and the dish can turn dry.
- Don’t overcook the basil - Add the holy basil right at the end and stir just until the leaves wilt. Overcooking will dull both the flavor and the aroma.
- Adjust chilies to your heat tolerance - For Thai-style heat, add sliced chili padis. If you prefer milder spice, reduce the amount or remove the seeds. But remember, this dish is meant to be spicy.
- Taste before serving - Fish sauce brands vary in saltiness. Always taste the stir-fry before turning off the heat and adjust with a little water or fish sauce if needed.
- Crispy egg is not optional - A crispy-edged fried egg with a runny yolk balances the spiciness and ties the whole dish together. Don’t skip it, it’s part of the experience.
Nutrition
Serving: 1portion | Calories: 189kcal | Carbohydrates: 18g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 742mg | Potassium: 762mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1433IU | Vitamin C: 217mg | Calcium: 43mg | Iron: 3mg