Thai Spicy Pork
A simple yet bold-tasting pork stir-fry with garlic and chilli paste seasoned with umami-rich sauce and livened up even more with handfuls of fresh basil leaves.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4
Author: MyJoyDelights
- 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.