Thai Basil Pork. From Fine-Dining to Fast Food, Doordash® Delivers Your Favorite Restaurants. No Delivery Fees on Your First Order, Order from Your Favorite Restaurants Today! This flavorful basil pork stir-fry is classic Thai at its tastiest.
As the author explains, Thai basil pork is traditionally made with the jagged leaves of holy basil (bai gkaprow), which is native to Asia. However, Thai sweet basil (bai horapa) tends to be easier to find in Asian markets in the United States and makes a laudable stand-in. But if you can't get your hands on either, no worries. You can cook Thai Basil Pork using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Thai Basil Pork
- Prepare of Thai basil.
- You need of Pork loin.
- You need of Garlic.
- Prepare of Oyster sauce.
- It’s of Birds eye chilli.
- Prepare of Dark soy sauce.
- Prepare of Light soy sauce.
- It’s of Sugar.
- It’s of Canola oil.
Stir in basil and remove from heat. Fry egg with enough oil, almost like deep frying. Mix oyster sauce, soy sauce, sugar, fish sauce, and dark soy sauce and set aside. Pad ga prao, or Thai basil pork stir fry is apparently a really common day-to-day dish in Thailand – usually eaten with rice, and often topped with a fried egg, which is the way I've made it.
Thai Basil Pork instructions
- Heat your wok, place about 2 tbsp oil, wait until oil is hot..
- Add garlic, chilliest, stir fry for 30seconds – 1 min..
- Add the sliced pork loin, enduring heat is still high, mix around rapidly to ensure pork gets a nice colour and also garlic and chillies do not burn. This will take about 2-3mins..
- Add 1tsp sugar, 1tsp dark soy sauce, 1tbsp light soy sauce, 1tbsp oyster sauce. Stir again for 1 minute. Add 2-3tbsp of water if you want it a little saucy. Nothing above 5tbsp..
- Add basil leaves and stir fry for 1 minute..
- Serve hot with white rice..
DIRECTIONS In a hot pan, add the oil and stir fry garlic and chili until fragrant. Add pork and continue to stir fry on medium heat until almost ready. Keep stir frying and add pork stock as needed. Add pork and salt; cook, breaking up with a spoon, until no longer pink inside and crisping at edges. Meanwhile, whisk together soy sauce, fish sauce and brown sugar.
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