Stir-fried Minced Pork with Thai Basil

 

Stir fried  minced pork, veggies and steamed jasmine rice

If you are a looking for an oriental stir-fry, with Thai flavours, easy enough to pull off on a weekday evening, this recipe fits the bill. It’s delicious and fiery (you can control the heat level by changing the amount and type of fresh chillies used). I have used lean mince pork, but it tastes good with lean mince beef or chicken, if you prefer. In Thailand, to make the dish more substantial, it’s often served topped off with a fried egg. I have eaten versions in Thailand where they add fresh green peppercorns, which adds a spicy punch, or just regular green or red peppers, which is what I have done, to add a nice hint of colour to the dish.

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Stir-fried Minced Pork with Thai Basil
The two commonly used forms of Thai basil are holy basil and sweet basil. For this recipe, traditionally, Thai holy basil is used. Holy basil has a reddish purple hue, with slightly hairy leaves , with the leaves being wider at the base than the top. Thai sweet basil is milder in flavour, and the leaves are more elongated. Thai sweet basil can be used too if holy basil is unavailable, but the flavour is slightly different. One of the ingredients listed is kecap manis, or sweet soy sauce (commonly Indonesian). I stock it to make “Nasi Goreng” another family favourite. However, if you don’t have it, you can use oyster sauce, with a dash of sugar added to it. Also if you don’t have palm sugar substitute with light brown or white sugar.
Course Main Courses
Cuisine Oriental
Prep Time 10 min
Cook Time 10 min
Servings
Ingredients
Course Main Courses
Cuisine Oriental
Prep Time 10 min
Cook Time 10 min
Servings
Ingredients
Instructions
  1. Make a paste of the garlic and chilies, preferably in a pestle and mortar to keep the texture rough. Alternatively finely chop, and then use the side of a wide knife to make a paste.
  2. Heat the oil in a wok until almost smoking. Add the garlic paste and cook for a minute. Add the sliced shallots and cook until the start to soften and become golden colour. Keep the heat high and add the peppers and fry for 2-3 minutes.
  3. On high heat add the pork mince and stir-fry for a few minutes till it begins to change colour and become brown. Use a cooking fork to prod the meat and separate any large clumps.
  4. Add all the sauces and sugar, and cook until the dish comes together, and the meat is browned and cooked, another 3 minutes or so.
  5. Still the basil through the dish and as soon as it starts to wilt, remove from heat. Transfer to a plate and serve with lime wedges.
Recipe Notes

For a simple Thai style veggie stir-fry - use a mix of vegetables (cabbage, greens, peppers, baby corn, mange tout, etc.) and stir-fry with garlic, fish sauce, dash sugar & a few tablespoons of chicken stock. Add black pepper at the end.

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