Tuesday, October 17, 2017

Stir-Fried Ground Pork with Chiles and Thai Basil (Pad Krakow Moo)

This popular Thai pork dish is flavored with fish sauce, oyster sauce, soy sauce, garlic, fresh red chiles and Thai Basil leaves. You can also substitute with ground chicken (Pad Krakow Gai) or ground beef (Pad Krakow Neua). Regardless, the dish comes together in no time since it's essentially a stir-fry and makes for a really delicious meal served with steamed jasmine rice. 

2 lbs. ground pork
3 tbsp. vegetable oil
8 cloves garlic, chopped
2 tbsp. oyster sauce
4 tbsp. fish sauce
2 tbsp. thick soy sauce
1 tbsp. sugar
1/2 - 3/4 cup water
2 scallions, sliced along the bias
2 cups Thai basil leaves
3 red (Fresno) chiles, seeded and sliced

1. Heat 3 tbsp. vegetable oil in a wok or saute pan over medium high heat. Add the chopped garlic and stir for about 10-15 seconds until fragrant. 

2. Add the ground pork and stir frequently to break up the meat. Cook for 1-2 minutes until the meat starts to brown. 

3. Add the oyster sauce, thick soy sauce, sugar and 1/2 to 3/4 cup of water. Bring to a boil, stirring frequently, until the meat is just cooked through. Add the sliced red chiles and scallions and cook briefly, about 30 seconds.

4. Add the Thai basil, toss and cook briefly until the basil leaves are just wilted.

5. Plate and serve with steamed jasmine rice on the side. 

Sliced Fresno or other fresh red chiles, Thai basil, fish sauce, oyster sauce and thick soy sauce.

Saute the garlic in oil.

Add the ground pork and cook about halfway through. Stir in the oyster sauce, fish sauce,
thick soy sauce, sugar, and water. Bring to a boil and cook until the meat is cooked through.

Stir in the sliced Fresno chiles and sliced scallions and cook about 30 seconds.

Add the Thai basil and cook until the leaves have wilted.

Plate and garnish with some fresh Thai basil leaves. Serve with steamed white jasmine rice.

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