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Crispy Thai Basil Pork with Fried Eggs & Jasmine Rice (Pad Krapow Moo)
by Unknown
Prep: 10 minCook: 15 minTotal: 25 min4 servings0 forks
Sweet-spicy Thai basil pork with crispy caramelized edges, wok-tossed with garlic, chilies, and shallot, served over steaming jasmine rice and topped with a crackly-edged fried egg. A 20-minute weeknight dinner that tastes like a Bangkok street stall.
Ingredients
- 1 1/2 lbs ground pork — 80/20
- 4 cloves garlic — minced
- 3 Thai bird's eye chilies — thinly sliced (plus more to taste)
- 1 small shallot — thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp sugar
- 2 tbsp vegetable oil — divided
- 1 1/2 cups Thai basil leaves — packed (holy basil if you can find it)
- 4 cups cooked jasmine rice — for serving
- 4 large eggs
- Lime wedges and sliced cucumber — for serving
Instructions
- 1Prep: mince the garlic, slice the chilies and shallot, and stir together the oyster sauce, soy sauce, fish sauce, and sugar in a small bowl.
- 2Cook the jasmine rice according to package directions if not already made; keep warm.
- 3Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering. Add the pork and press into a single layer; sear undisturbed for 3 minutes until deeply browned and crispy.
- 4Break up the pork, add the garlic, chilies, and shallot, and stir-fry 2 minutes until fragrant and the pork is cooked through.
- 5Pour in the sauce mixture, toss to coat, and cook 1 minute until glossy. Turn off the heat and fold in the basil until just wilted.
- 6Fry the eggs: heat the remaining 1 tbsp oil in a nonstick skillet over medium-high until it ripples. Crack in the eggs and fry 2-3 minutes until the edges are crisp and lacy and the yolks are still runny. Season with a pinch of salt.
- 7Serve the pork over jasmine rice, top each portion with a fried egg, and finish with lime wedges and sliced cucumber.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.