Thai pork krapow
Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in.
Ingredients
- 4 bird's-eye chillies
- pinch salt
- 8 garlic cloves, thinly sliced
- 3 tsp dark soy sauce
- 3 tsp light soy sauce
- 1–2 tbsp Thai fish sauce
- 1–2 tsp caster sugar
- 4 tsp oyster sauce
- 100ml/3½fl oz pork stock or chicken stock
- 2 tbsp vegetable oil
- 3 banana shallots, thinly sliced
- 500g/1lb 2oz pork mince
- 100²µ/3½´Ç³ú French beans, sliced into 1cm pieces
- 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish
To serve
- 4 tbsp vegetable oil
- 4 free-range eggs
- steamed jasmine rice
Method
Grind the chillies, salt and garlic together in a pestle and mortar.
Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside.
Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.
Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil.
To serve, heat the oil in a frying pan and fry the eggs to your liking.
Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg.
