Would you take a look at probably one of the quickest to make, drool-worthy, unashamedly spicy pork recipes that will hit your tastebuds on high notes? Why say that? Because this dish will stun you with a play of alive and melodic flavours that will wake you up from your slumber. And it’s ready in 10 minutes!
If you enjoy the flavours of Thai food and are always on the lookout for a quick and tasty recipe to cook then this one is set apart for you. It uses minced pork stir-fried in garlic and chili paste, coated in glossy, umami-rich sauce, then livened up with handfuls of fresh basil leaves.
Why don’t you try it for breakfast or any time of the day and see what I mean?
SET THE SPICE LEVEL
As always, you have the power to turn the spice level up or down for your enjoyment. I only used four Thai red chilies but you can add more or less. Just remove the stem and pound them into a rough paste together with the garlic.
A MEAL IN A DASH
Since you will be using pork mince (or chicken, if you prefer), it will take only a few minutes to cook, then coat it with oyster sauce and fish sauce plus a sprinkle of sugar, which is optional, but the basil leaves are not, so make sure to toss in a handful of those.
The result is an astonishingly simple mix of heat and flavours that works!
MAKE IT EVEN MORE EGG-CITING!
The spicy pork is best mates with eggs so don’t leave them out to make your dining more satisfying! The mouthfeel of a velvety, runny, egg yolk, which cushions the hard-hitting red chilies makes the meal perfect. Just saying.
AT A GLANCE – How To Make Thai Spicy Pork
SOURCE OF INSPIRATION
This is a result of me watching food vlogger Mark Wiens on YouTube, and if you know him, eating chilies is part of his diet. Although I can’t say the same for myself, I often enjoy food that wakes the senses with a good kick!
The recipe, on the other, is adapted from Marion’s Kitchen, which I believe is the closest thing to what Mark Wiens had. The ingredients are tweaked to suit my taste and adjusted to feed hungry people up to four! I have always wanted to try this but only got to it after watching Mark beaming with glee while devouring his spicy pork. I got jealous.
Thai Spicy Pork
- 6-8 cloves garlic, pounded into rough paste
- 4 (or to taste) tiny red chillies, pounded into rough paste
- 4 tbsp vegetable or canola oil, divided
- 500-600 grams lean minced pork (ground pork)
- 3 tbsp oyster sauce
- 1-2 tbsp fish sauce
- 1 tsp sugar (optional)
- handfuls of Thai basil leaves or Italian basil if that's what's available
- 4 eggs
- Heat a wok or a large frying pan over high heat. Meanwhile, pound the garlic and chillies into a rough paste using a mortar and pestle. Take out the garlic skins and chilli stems.
- Add 2 tbsp of oil into the hot wok and stir-fry the garlic chilli paste for 30 seconds. Add the pork and fry until it's no longer pink, about 1 minute or so.
- Stir in the oyster sauce, fish sauce, and add 1 tsp of sugar, if using. Mix and continue frying until the pork is cooked.
- Add in the basil leaves and toss for a few seconds. Transfer the spicy pork onto a serving dish.
- Use the remaining 2 tbsp oil to fry the eggs. Serve the spicy pork with eggs and steamed rice.