Thai Minced Pork with Basil

When I visit Thailand I tried Thai Minced Pork with Basil (also known as Pad Kra Pao) for the first time. And I must say, it quickly become one of my favorite dishes. I love the balance of flavors, both savory and spicy, but also very aromatic, due to the basil and green onions. I was so happily surprised to find out this great dish can be ready in 15 minutes, what makes it perfect for a weeknight dinner or lunch. Since then this become a regular in my rotation dishes I cook at home, but also, for guests. The dish is commonly served with steamed rice and topped with a fried egg with a runny yolk, allowing the richness of the yolk to mix with the spicy pork. Its simplicity, combined with the punch of bold Thai flavors, makes it a staple in Thai street food and home cooking.

Thai Minced Pork with Basil Ingredients

Ingredients for the Sauce

• 4 Tablespoons Oyster sauce
• 1 Tablespoon Fish sauce (it doesn’t taste fishy, it just enhances the flavor)
• 1 Tablespoon Soy sauce
• 1 teaspoon Sugar

All Other Ingredients

• 1 Tablespoon Oil (I opt for sesame oil for more flavor)
• 4 Garlic cloves, roughly chopped
• 1 Chili, chopped (remove the seeds if you prefer a more mild spiciness)
• 500 g Minced Pork
• 1 cup Fresh Basil
• ⅓ cup Green onions, chopped
• 4 Fried eggs (normally 1 per person, but you can do 2 if you prefer)

How to Make the Best Thai Minced Pork with Basil

1. Add the oil, garlic and chili to a pan on high heat. Cook it for around 1 minute. Add the pork, spread around the pan and don’t mix it. Let it cook on one side without constantly mixing it. It will give a nice “crispy” texture to your minced pork. Once it is almost cooked, you can then mix it.
2. Add all the ingredients for the sauce to a bowl, mix it well. Add it to the pan. Mix it all together for around 2 minutes.
3. Add the basil and green onions. Mix it for another minute. The minced pork is ready.
4. Now for the eggs. Add 1 tablespoon of oil to a pan on high heat. Let the oil get hot before placing the egg. Once the oil is hot, add one egg. You can close the pan with a lid to let the egg cook faster.
5. Prepare your final plate with rice, minced pork and the egg served on top.

Recipe Tips

• The best tip for this dish really is to once you place the pork in the pan, to not mix it consistently. Leave it there for a bit and only turn once it is almost completely cooked. This will give a great texture to the dish.