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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: 

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