Thai · Free
Pad Krapow Moo (Thai Basil Pork)
A fiery, fast street-food stir-fry of minced pork with garlic, chili, and holy basil, served over rice with a crispy fried egg. This is the dish Thai people cook when they want something delicious in ten minutes.
****+
Prep 10 min · Cook 10 min
Method
Cook the jasmine rice first and keep it warm, since this stir-fry finishes in minutes and should be served hot over rice.
Mix the oyster sauce, fish sauce, light soy, dark soy, and sugar in a small bowl so the sauce is ready to pour in one go.
Fry the eggs first: heat 2 tablespoons oil in a skillet over medium-high heat and fry each egg until the whites are crisp and lacy at the edges but the yolk is still runny, then set aside.
In the same pan add the remaining 1 tablespoon oil, turn the heat to high, and add the garlic and chilies, stirring for about 20 seconds until fragrant but not browned.
Add the ground pork and break it apart with your spatula, stir-frying for 3 to 4 minutes until it is cooked through and no longer pink.
Pour in the sauce mixture and toss for 1 to 2 minutes, letting the liquid reduce and coat the pork; a small amount of sauce at the bottom is good for spooning over rice.
Taste a bit of the pork and adjust with a dash more fish sauce for salt or a pinch of sugar to round it out.
Turn off the heat, add the basil leaves, and fold them in for about 30 seconds until just wilted so they keep their aroma.
Spoon the pork over bowls of hot jasmine rice.
Top each bowl with a crispy fried egg and serve immediately while everything is hot.
Chef's tips
- Holy basil has a peppery, clove-like flavor that defines this dish, but Thai sweet basil is a good and easier-to-find substitute.
- Keep the heat high and move fast; this dish is meant to cook quickly so the basil stays fresh and the pork does not dry out.
- For the classic experience, break the runny yolk over the rice so it enriches every bite.
Cooking times vary by equipment -- cook to temperature and to taste.
