Pad Krapow Moo Sap Holy Basil Pork
Thailand's most beloved stir-fry - ground pork cooked over blasting heat with garlic, chiles, and holy basil, served over jasmine rice and topped with a crispy fried egg. Fast, fiery, and deeply satisfying.
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Ingredients
- 1.5 lbs ground pork
- 4 tbsp neutral oil (vegetable or canola)
- 8 garlic cloves, minced
- 4-6 Thai bird's eye chiles (or serrano), thinly sliced
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp granulated sugar
- 1 cup fresh holy basil leaves (or Thai basil)
- 4 large eggs
- 4 cups cooked jasmine rice
Instructions
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1
Mix together 2 tbsp oyster sauce, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tsp dark soy sauce, and 2 tsp granulated sugar in a small bowl. Set aside.
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2
Heat half of the 4 tbsp neutral oil (vegetable or canola) in a large wok or skillet over the highest heat your stove allows until smoking. Add 8 minced garlic cloves and 4-6 thinly sliced Thai bird's eye chiles (or serrano) and stir-fry for 30 seconds until fragrant.
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3
Add 1.5 lbs ground pork and stir-fry, breaking up the meat, for 3 to 4 minutes until cooked through to an internal temperature of 160°F (71°C) with some caramelized edges.
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4
Pour the sauce mixture over the pork and toss to coat. Cook for 1 minute until the sauce is absorbed and slightly sticky.
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5
Remove from heat and fold in 1 cup fresh holy basil leaves (or Thai basil) leaves. They will wilt from the residual heat.
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6
In a separate small pan, heat remaining neutral oil (vegetable or canola) over high heat until very hot. Fry the 4 large eggs until the whites are crispy and set but the yolks are still runny.
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7
Serve the pork over 4 cups cooked jasmine rice topped with a crispy fried egg.
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