That thai pork basil

Say that fast enough again and again?  

"Thai Minced Pork Basil", "Thai Minced Pork Basil", "Thai Minced Pork Basil"... it's a bit of a tongue-twister to me. In stark contrast, this recipe is anything but twisting my tongue unpleasantly. How easy & wonderfully simple, just the right balance in flavor & texture.

This "Pad Kra Pao", a staple dish  served in Thai stalls here in Singapore has since become one of the comfort food of my casa. Mainly because:

• bears repeating, it's good, good, good.👅
  both young and young-again relish this.
• it uses minced pork, a.k.a. ground pork, a meat "cut" that is readily available in the grocery.
• easy to prepare
• mostly uses common ingredients
  (if you can get thai basil, it lends this distinct slightly spicy, anise-y taste. still, spinach is a good alternative).
• versatile - sweet corn, carrots, and other add-ons to your liking.
  
  

With all the above, this dish is scribed permanently in our home menu board.📌

🍃 Ingredients:

250g ground pork

1 onion, diced

2 garlic, minced

1 knob ginger, minced

Thai basil leaves, or spinach leaves

String beans, diced

Dried Chili, sliced

Cooking oil

1 tbsp Oyster sauce

1 tbsp Soy sauce

1/2 tbsp Fish sauce

1+1/2 tbsp Brown sugar

🍃 Steps:

Heat oil over low to medium heat in pan.

Saute ginger.

Saute garlic.

Add meat. Cook until lightly browned.

Add seasonings - oyster sauce, fish sauce, soy sauce, sugar.
Add the string beans.
Cook and stir occasionally. The meat should be well cooked & the beans slightly firm, not mushy.
Add the sliced dried chili, and cook for a minute more.
Serve over warm rice, topped with golden fried egg. 

Enjoy! ✋

Sawasdeekha (sah-wah-dee-ka) 

Here's 1 of our many takes of this family favorite:

💡 Learned from: 

Marion's Kitchen - Thai Pork Basil