Holy Basil Pork (Pad Krapow Moo)

Hand-chopped pork stir-fried with shallots, chillies and holy basil in a glossy, savoury-sweet sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g pork shoulder, hand-chopped into small pieces, or coarse minced pork
  • 3 tbsp vegetable oil, plus 4 tbsp for the eggs
  • 8 cloves garlic, roughly chopped
  • 6 bird's eye chillies, roughly chopped
  • 2 shallots, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or light brown soft sugar
  • 3 tbsp water
  • 2 large handfuls holy basil leaves, from Thai shops, or Thai basil
  • 4 eggs
  • 300g jasmine rice, to serve

Method

  1. Cook the rice according to the packet instructions and keep warm.

  2. Mix the oyster sauce, light soy, dark soy, fish sauce, palm sugar and water in a small bowl.

  3. Pound the garlic and chillies to a coarse paste, or chop very finely.

  4. Heat the 3 tbsp oil in a wok over a high heat until smoking. Fry the garlic and chilli for 15 seconds, then add the shallots and pork. Stir-fry for 4 minutes, pressing and breaking up the pork, until it begins to brown and crisp at the edges.

  5. Pour in the sauce and stir-fry for 2 minutes until it reduces to a glaze.

  6. Turn off the heat and fold in the basil until just wilted.

  7. Heat the 4 tbsp oil in a frying pan until very hot and fry the eggs for 1 to 2 minutes until crisp-edged with runny yolks.

  8. Serve the pork over the rice with a fried egg on top.