The history of Thai stir-fried basil pork, or “Pad Krapow Moo Saap,” is deeply rooted in Thailand’s culinary heritage. While the exact origin is not well-documented, this dish is believed to have originated from street food vendors in Bangkok. It has since become a staple in Thai cuisine and is enjoyed by locals and visitors alike.
The flavor profile of Pad Krapow Moo Saap is a harmonious blend of savory, spicy, and aromatic elements. The ground pork provides a meaty and rich taste, while the combination of garlic, Thai bird’s eye chilies, and holy basil delivers a vibrant and spicy kick. The sauces—soy sauce, oyster sauce, and fish sauce—add a umami depth to the dish, while a hint of sweetness from the sugar balances out the flavors. The fragrant aroma of the basil leaves further enhances the overall taste experience. With its bold and well-balanced flavors, this dish exemplifies the essence of Thai cuisine.
Thai stir fried basil pork
Ingredients
- – 1 tablespoon cooking oil
- – 400 grams 14 ounces ground pork
- – 4 cloves garlic minced
- – 2-3 Thai bird’s eye chilies finely chopped (adjust according to your spice preference)
- – 1 tablespoon soy sauce
- – 1 tablespoon oyster sauce
- – 1 teaspoon fish sauce
- – 1 teaspoon sugar
- – 1 cup Thai holy basil leaves or substitute with regular basil if unavailable
- – Freshly ground black pepper
- – Fried egg optional, for serving
- – Steamed jasmine rice for serving
Instructions
- Heat the cooking oil in a wok or a large skillet over medium-high heat.
- Add the minced garlic and chopped Thai bird’s eye chilies to the wok. Stir-fry for about 30 seconds until fragrant.
- Add the ground pork to the wok and break it up into small pieces with a spatula. Stir-fry the pork until it’s cooked through and no longer pink.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar until well combined.
- Pour the sauce mixture over the cooked pork in the wok. Stir-fry everything together for another minute, ensuring the pork is evenly coated with the sauce.
- Add the holy basil leaves to the wok and stir-fry for another 30 seconds until the basil leaves wilt.
- Season with freshly ground black pepper to taste.
- Remove the wok from the heat. Serve the stir-fried basil pork over steamed jasmine rice. You can also top it with a fried egg if desired.
