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Thai pork krapow

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 4 bird’s-eye chillis
  • pinch salt
  • 8 garlic cloves, thinly sliced
  • 3 tsp dark soy sauce
  • 3 tsp light soy sauce
  • 1–2 tbsp Thai fish sauce
  • 1–2 tsp caster sugar
  • 4 tsp oyster sauce
  • 100ml/3½fl oz pork stock
  • 2 tbsp vegetable oil
  • 3 banana shallots, thinly sliced
  • 500g/1lb 2oz pork mince
  • 100g/3½oz French beans, sliced into 1cm pieces
  • 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped

To serve

  • 4 tbsp vegetable oil
  • 4 free-range eggs
  • steamed Jasmine rice

Method

  1. Grind the chillies, salt and garlic together in a pestle and mortar.

  2. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside.

  3. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil.

  4. To serve, heat the oil in a frying pan and fry the eggs to your liking.

  5. Serve the Thai holy basil pork with a portion of steamed Jasmine rice on the side and top each serving with a fried egg.

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