Sunday, 30 March 2014

Thai Pork Stirfry with Basil & Chillies

This is a Thai recipe that is supposed to be made with pork mince - however I had already bought some pork loin to make tried and trusted Pork with Beans & Green Peppercorns when I decided to ring the changes and remembered that I’d made notes from various recipes for a spicy pork with basil.

It was only on closer inspection that I remembered that it needed mince, not pork bits! Oh well - to be honest I decided that I’d still give it a go, with a bit of a spin. But then, as it happens, I found David Thompson’s recipe - again, with mince, BUT, and this is quite important, he states: “I find a rather coarse mince yields the best result – ideally done by hand”. So essentially, that is what I did.

Really this should be made with fresh Thai basil if you can get it. Even in London, with Chinatown really not far away at all, I find this a bit of a mission. That said, on my most recent trip I did for once see loads of it: everywhere I turned it seemed. But typically I had nothing in mind - and we would soon be away for a while so it seemed a bit of a waste to get it on the off-chance and have it stagnate in the fridge.

I do have a little jar of Thai basil so what I’ve decided to do here is use a little of that with some fresh Italian basil as well but do alter the recipe to fit with what you have. Using just Italian basil isn't ideal but it will do. Similarly I didn’t have any bird’s eye chillies (I really wasn’t very well prepared was I?) so instead used a long yet fairly thin red one, about 4-5 in long.

I think that when made properly with mince and holy basil this dish is called Pad Krapow Moo, using Thai basil will make it Pad Horapa Moo. In any case we’re basically talking street food here.

I saw a pic online of someone serving this with a fried egg on top which is apparently authentic so did that too. And in case you are interested (and again, I think) - fried egg = kai dao.

Serve over jasmine rice and squeeze a lime wedge over the whole with perhaps a drizzle of sriacha if you’re so inclined.. I’ve not had other versions of this but this, I have to say, was absolutely amazing. Although next time I would probably add a little more chilli.

Thai Pork Stirfry with Basil & Chillies
serves 2

3-4 garlic cloves, finely chopped
1 long medium hot chilli (or 4 bird's eye chillies), finely sliced
3-4 tbsp groundnut or rapeseed oil
2 eggs
200-225g finely chopped pork loin
100 g green beans cut into ½ cm pieces
2 tbsp fish sauce
1 tsp dark soy sauce
1-2 tsp oyster sauce (to taste)
large pinch sugar
pinch of white pepper
4 tbsp water
1 tsp preserved Thai basil (in a jar)
a large handful of fresh basil leaves, torn
lime, to serve
sriracha, to serve (optional)

Heat a wok over a high heat until about to smoke, then turn down the heat and add 2 tablespoons of oil.

Crack in the eggs (separately) and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference. Carefully lift out and place on a warm plate while you cook the next egg. Keep the eggs, warm, to one side.

Add another tablespoon or two of oil to the wok and hot, fry the garlic and chillies for a moment, but don't let them colour.

Add the pork and continue to stir-fry for a minute until it is just cooked. Add the beans and stir fry for another minute or so.

Season to taste with the fish sauce, soy, oyster sauce, pepper and sugar but be careful not to make it too salty. Add the water and simmer for a moment.

Stir in both basils and as soon as the Italian basil has wilted remove the wok from the heat.

Divide between two plates, serving with mounds of steamed jasmine rice, perch a fried egg on top of each with the lime wedges and sriracha on the table to add to taste.

No comments:

Post a Comment