กะเพราหมู / Pad-ka-pow-moo

Some might argue that Pad Thai and Tom Yum are Thailand’s national dishes, but if you ask a Thai person what to have for lunch when they don’t know what to eat? Pad Kra Pow (Basil stir fry) is likely ranked on top!

Pad-ka-pow or basil stir fry can be made with various type of proteins like minced pork, chicken, beef, seafood, or even tofu. For the most authentic recipe, the basil called for is “Holy basil” (stronger and peppery flavor) and not Thai or Italian sweet basil. I grow some on my patio and so I added them to the recipe. However, this type of basil is harder to find outside of Thailand and you can use Thai Basil as a good substitution.

Typically served over rice and with crispy fried eggs on top. Let’s get cooking!

Ingredients:
– 1 lb Minced pork, shoulder/ Boston butt (or protein of choice)
– 1 cup of Holy basil (or Thai basil as substitute), washed
– 4 cloves of Garlic
– 2-3 Red Thai chili
– 1 tbsp of Fish sauce
– 2 tsp of Seasoning sauce
– 1 tsp of Sugar
– 2 tbsp of Stock/ water
– 1 Egg for each serving (for crispy fried egg topping), optional

Preparation:
– In a mortar, crush garlic and chili with pestle into rough paste
– Put pan or wok over medium-high heat, add garlic and chili paste. Stir until fragrant and slightly golden brown. (Tips: if you can take a little more spice, add dried chili in this step for more fragrance/ smokiness).
– Add minced pork and stir fry for about 2 minutes, add stock
– For seasoning, add fish sauce, seasoning sauce, and sugar to taste.
– Add basil leaves and turn off the heat immediately. Stir until the basil leaves are slightly wilted (about 1 minute)

7/12/23
Birdie