Entree: Thailand – Northeastern Isan – ผัดกะเพรา หมูสับ ➤ Phat krapao mu sap (Stir-fried minced pork with holy basil, garlic, and chiles served over rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 6 cloves garlic, minced
- 6–8 Thai bird chiles, thinly sliced (adjust to taste)
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) water or stock
- 1 cup (packed) fresh Thai holy basil leaves (approx. 25 g)
- 4 large eggs, approx. 50 g each
- 4 cups (960 ml) steamed jasmine rice, cooked
- 1 tbsp (15 ml) vegetable oil for frying eggs

Instructions

1. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced chiles and stir-fry until fragrant, about 30 seconds.
2. Add sliced shallots and continue to stir for 30–60 seconds until softened. Increase heat to high and add ground pork, breaking it up with a spatula; cook until pork is no longer pink, about 4–6 minutes.
3. Stir in fish sauce, soy sauce, oyster sauce, and palm sugar. Add 1 tablespoon water or stock to loosen, and stir-fry until sauces coat the pork and begin to caramelize, about 1–2 minutes. Taste and adjust seasoning for salt and heat.
4. Turn off the heat and immediately stir in holy basil leaves until wilted, about 20–30 seconds. Keep mixture hot.
5. In a separate small skillet, heat 1 tablespoon oil over medium-high heat. Crack eggs into the pan and fry until the edges are crispy and the yolk is cooked to your liking (traditional is runny yolk), about 2–3 minutes for runny yolks.
6. Serve the stir-fried pork over steamed jasmine rice with a fried egg on top. Offer extra sliced chiles or fish sauce at the table.