Pad Krapow Moo (Thai Basil Pork)
Bangkok's lunch-counter hit — fiery wok-charred ground pork with garlic, chilies, and holy basil, slumping over rice with a crackling-edged fried egg.
Ingredients
- ground pork1 lb
- garlic5 cloves
- Thai bird's eye chilies4-6, to taste
- holy basil (or Thai sweet basil)1 1/2 cups leaves
- fish sauce1 1/2 tbsp
- oyster sauce1 tbsp
- soy sauce1 tsp
- dark soy sauce1/2 tsp
- palm sugar1 tsp
- neutral oil3 tbsp
- large eggs2
- cooked jasmine rice (hot)3 cups
Steps
Pound garlic and chilies.
Pound garlic and chilies into a coarse paste in a mortar (or chop together finely).
Heat oil and sizzle paste.
Heat 2 tbsp oil in a wok over high. Add the garlic-chili paste and sizzle 15 seconds.
Add pork and stir-fry.
Add the pork and stir-fry, breaking it up, until cooked and lightly charred, 4 minutes.
Add sauces and toss to glaze.
Drizzle in fish sauce, oyster sauce, both soy sauces, palm sugar, and a splash of water. Toss to glaze, 1 minute.
Off heat, fold in the basil so it just wilts.
Add basil last — it goes black if you cook it.
Fry eggs until crisp-edged.
Meanwhile, fry the eggs in the remaining oil over high heat until edges are crisp and lacy and yolks are runny.
Serve pork and eggs over rice.
Spoon pork over rice, top each with a fried egg. Serve with prik nam pla (chilies in fish sauce) on the side.
Nutrition, per serving. 730 calories. Protein 38.5 grams, 20 percent. Carbs 65 grams, 34 percent. Fat 38 grams, 45 percent. Fiber 2.5 grams, sugar 6 grams, saturated fat 8 grams, sodium 1600 milligrams. Estimated from ingredients.
