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Plate of Thai Basil Pork (Pad Kra Pao Moo) garnished with basil leaves, served with a fried egg.

Thai Basil Pork Stir-Fry (Pad Kra Pao Moo)

Susie Thompson
This is pad kra pao moo the way it was made at the stall near the night market, fast, hot, a little scorched at the edges, the holy basil going in only after the flame is off. The fried egg is part of the dish. Don't serve it without one.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pork
Cuisine Thai
Servings 4 Serving
Calories 350 kcal

Ingredients
  

  • 1 lb ground pork
  • 4 cloves garlic smashed, chopped
  • 2-3 Thai bird's eye chilies chopped
  • 1 small onion sliced
  • 1 cup Thai basil leaves
  • 2 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon water
  • Steamed jasmine rice for serving

Instructions
 

  •  Preparing the Ingredients: 
    First, gather all your ingredients. Smash and chop the garlic, chop the chilies, and slice the onion. It's crucial to have everything ready before you start cooking, as this dish comes together quickly. The garlic and chilies provide the base flavors, while the onion adds a subtle sweetness. Pay special attention to the Thai basil leaves, ensuring they are fresh and fragrant, as they are the star ingredient that will elevate the dish.
  • Fry the Garlic and Chilies/ Add pork
    Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped chilies, stirring until fragrant, about 30 seconds. Then, add the ground pork. Break the pork into smaller pieces with a spatula, cooking until it's no longer pink. This process should take about 5-7 minutes. The garlic and chilies infuse the pork with intense flavors, creating a savory base.
  • Adding the Sauces: 
    Next, stir in the oyster sauce, soy sauce, fish sauce, and sugar. These sauces perfectly balance sweet, salty, and umami flavors. Cook for another 2 minutes, ensuring the pork is evenly coated with the sauce. Add a tablespoon of water to help the sauce meld with the pork. The sauces should create a slightly thickened, glossy coating on the pork.
  • Incorporating the Onion: Add the sliced onion to the skillet, stirring for another 2-3 minutes until it becomes tender. The onion adds a slight crunch and sweetness, complementing the spicy and savory elements of the dish. Ensure the onion is well incorporated but retains a bit of its texture for a balanced bite.
  • Adding Thai Basil: Finally, add the Thai basil leaves, stirring just until wilted, about 1-2 minutes. As the basil hits the hot skillet, listen for the sizzle and inhale the aromatic burst. The heat from the skillet will release the basil's essential oils, creating an irresistible fragrance. This final step combines all the flavors, making the dish unique.
  • Serving: 
    Thai Basil Pork hot over steamed jasmine rice. Serving the dish hot over steamed jasmine rice is crucial as the rice absorbs the flavorful sauce, making each bite a delicious blend of textures and flavors. You can also top it with a fried egg for an authentic touch. The rich, runny yolk adds a luxurious element to the dish, enhancing its overall appeal.

Video

Notes

  • High heat is not negotiable in this Thai basil pork recipe. A medium flame gives you steamed, grey pork sitting in liquid. High heat gives you caramelized, slightly charred pork with a sauce that clings. If your kitchen setup doesn't allow for a very high flame, cook in smaller batches rather than crowding the pan and lowering the temperature.
  • The sauce ratio is fish sauce and oyster sauce in roughly equal parts, with just enough dark soy for color. Don't skip the dark soy, without it the dish looks pale and a little lost. If you only have regular soy sauce, it will work but the color won't be the same.
  • Holy basil wilts faster than you expect, and it keeps wilting after it leaves the heat. Don't add it early. Don't add it while the flame is still on. Off the heat, fold it in, plate within a minute. That's the window.
  • This Thai basil pork recipe is built for one or two servings cooked at a time. If you're feeding four people, cook two batches back to back rather than doubling in the pan. A doubled batch drops the wok temperature and the whole character of the dish changes. The second batch will be ready before the first one is cold.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 850mgFiber: 2gSugar: 3g
Keyword Thai Basil Pork
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