Thai Basil Pork (Pad Kra Pao)

Ingredients

• 280 g (10 oz) Jasmine rice, cooked to the packet instructions
• 450 g (1 lb) Ground (minced) pork
• 6 Garlic cloves, roughly chopped
• 5 Thai bird's eye chillies, roughly chopped; fewer for less heat
• 1 Shallot, thinly sliced
• 115 g (4 oz) Green beans or long beans, cut into short pieces
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Fish sauce
• 2 tsp Light brown sugar
• 3 tbsp Water
• 3 tbsp Neutral oil, divided
• 4 Eggs, to fry, optional
• Two large handfuls Thai holy basil or Thai basil leaves

You’ll need: Large wok or frying pan, Second frying pan (for the eggs), Spatula

Method

1. 1

   Cook the rice. Cook the rice according to the packet and keep it covered and warm.

2. 2

   Mix the sauce. Stir the oyster sauce, soy sauce, fish sauce, sugar and water together in a small bowl until the sugar dissolves. Have everything prepared and within reach, because the stir-fry takes only a few minutes.

3. 3

   Fry the aromatics. Heat 1 tbsp of the oil in a large wok or frying pan over high heat. Add the garlic, chillies and shallot and stir-fry for 30 seconds, until fragrant. Take care with the chilli fumes and ventilate the kitchen.

4. 4

   Cook the pork. Add the pork and break it up with a spatula. Stir-fry for 4 to 5 minutes, until no pink remains and the edges start to brown. If you want to check, it should reach 71°C (160°F). Add the beans and stir-fry for 2 minutes.

5. 5

   Sauce and basil. Pour in the sauce and toss for 1 minute, until it clings to the pork. Take the pan off the heat, add the basil and toss for a few seconds, just until it wilts.

6. 6

   Fry the eggs. If using, heat the remaining oil in a second frying pan over medium-high heat. Crack in the eggs and fry for 2 to 3 minutes until the whites are set and crisp at the edges, spooning a little hot oil over the whites. Take care, as the oil spits.

7. 7

   Serve. Spoon the rice onto plates, top with the pork and a fried egg, and serve at once with extra chillies if you like.