One of our most popular dishes from 2014! This classic Thai street stall dish that translates to stir-fried pork & basil. Topped with a fried egg, use chillies to make this as hot or as mild as you like. Great for lunch or dinner.
30 minutes. Dairy Free.
400g pork mince
3 cloves of garlic
3 birds eye chilli
1 small brown onion
1 tablespoon fish sauce
2 tablespoons soy sauce
1 tablespoon kecap manis
1 tablespoon oyster sauce
5 sprigs Thai basil leaves
2 free range eggs
3/4 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cup of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot remove from heat and set aside minimum 15 minutes.
Make the paste
Deseed the chillies and finely chop along with the garlic and onion. Bring together and give a good chop through to create your paste. If you have a mortar and pestle use this! Heat a little oil in a non-stick fry pan or wok on a medium to high heat. Fry the paste for 2 minutes; stirring to ensure it does not stick to the bottom.
Add the pork into the fry pan with the paste and stir-fry until it is almost cooked through, break up any lumps as it cooks. Add the remaining ingredients (expect the Thai basil leaves and eggs). Once the meat is cooked through and sauces reduced stir through the Thai basil leaves and remove from the heat.
While the pork is cooking, place a small fry pan onto a medium heat with a little olive oil. Crack the eggs into the pan and cook until they achieve a slightly crispy base.
Place the rice in a bowl, spoon over the pork and top with a fried egg.
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