I have had stir fry pork with thai basil leaf numerous times and i can honestly say this one of my top top favourites. Dishes like green curry and pad thai are easy to remember after you have been on holiday or visited the local restaurant, but for me this is a more distinct taste of Thailand.
Pad Ka Prao effectively takes a pretty boring slab of pork and quickly transforms it into a fiery and aromatic flavoursome offering. The ingredients completely make the dish and add masses of complexity. It looks fairly bland but all the characteristics of thai cuisine seem to be incorporated. Spicyness can be turned up or down to suit depending on how many chili’s are used and the basil leaf and onion just adds a delicate aromatic counter point, and it is quick, easy to make and always a hit. Until you taste it you just can’t imagine the taste punch you are about to receive….
Ingredients – 1 person
Pork Loin 150g
Vegetable Oil 1.5 tbsp
Garlic, 3 cloves
Sugar 0.5 tsp
Light Soy Sauce 0.75 tbsp
Oyster Sauce 1 tbsp
Chili (red and green) 2no (or more optionally)
Basil Leaf 15g (really any basil leaf will do….)
Onion 1no small
Preparation – 5 minutes
Cut the pork loin and dice into small pieces.
Chop and dice the garlic cloves
Chop the chili into small pieces
Break up the basil leaves into small pieces
Cooking – 12 minutes.
- Put the oil in a pan on a medium high heat and heat through.
- Add the garlic and chili to the hot oil and stir fry for a minute or two.
- Add the pork and stir fry for 5 minutes until the pork changes colour.
- Add onion, oyster sauce, soy sauce and sugar in the pan. Mix in well and stir fry on a medium heat for a further five minutes.
- Put the basil leaf into the pan, stir the leaf in, turn the heat off and serve up with some boiled jasmine rice.