Pork Holy Basil Sir Fry

Pork Holy Basil Sir Fry

(Pad Gapow Moo Sab)

Pork-Holy-Basil-Stir-FryGreat, Pork with Holy Basil Recipe and an easy one to cook as you are about to see.

Pork Stir Fry with Holy Basil (sometimes called basil pork stir fry) is wonderfully savoury and spicy traditional Thai recipe.

If you do this one right you will have a delightful gastronomic experience, spicy overtones on a savoury base with succulent tender pork and green beans all finished off with the refreshing flavour and aroma of holy basil.

How to make Basil Pork Stir Fry

Serves 2
200g Pork mince/chopped
1 Clove Garlic (large)
1tbs or 4 chopped Thai Chillies
2 Spring Onions
7-8 Leaves Holy Basil
2-3tbs Chopped Green Beans
1 tbs Fish Sauce
1 tbs Thai Seasoning Sauce
1/2 ts Sugar
2 tbs Oyster Sauce
1ts Dark Sweet Soy Sauce
3 tbs Water

We manually chop lean pork, less fat, better texture. See our Minced or Ground Meats Video
Cut and chop Thai chillies and garlic, leave together
Cut spring onions and pick holy basil leaves (Gapow) from stems and leave together
Chop long beans into small logs

Pour oil into your wok, medium/high heat
Add Thai chillies and garlic, stir fry until you get the lovely garlic aroma as it starts to turn brown
Add chopped pork, stir fry for 2-3 minutes
Add the water and bring to boil
Add Thai seasoning sauce, fish sauce, sugar, oyster sauce and mix together for about 30 seconds or so
Add long beans stir for 1 minute taste flavour, adjust as required
Add spring onions, holy basil mix together for about 1 minute and it’s…. Done!
You just made Pork and Basil Stir Fry

Serving Suggestion:
Serve with hot Jasmine rice. A great Thai recipe to accompany this meal would be our Thai Fried Chicken, I guarantee you will never eat KFC again, or as I tried it when we made the video, with our Egg Fried Rice if you fancy something sweeter try our Thai Sweet Chicken.

Check out our Thai Food Blog post we eat and discuss this and Egg Fried Rice

Khwanjai’s Top Tips:
Jules Blurb: I mention Thai Dark Sauce in the video, it was a new one on me, (I’m not the expert remember, that’s the pretty one – Khwanjai) I did my due diligence and found the answer, so you will already know that it is in fact “Dark Sweet Soy Sauce” so at least it proved by taste buds are on the money, when it comes to flavours.

You cannot use sweet basil for this and don’t let the name fool you, sweet basil has an aniseed/liquorice flavour, is more bitter and pungent than holy basil (which is more like cloves) and can overpower the dish if you’re not careful. I any case sweet basil is not “Gapow” an acceptable alternative would be fresh mint (use less) or baby spinach (use more), it won’t be the same but still very pleasant or 1 drop of essence of cloves.

A better alternative if you can’t get holy basil is baby spinach, use more though, because spinach shrinks down more than basil. Or if you fancy it, try fresh mint, neither are quite the same, but very passable alternatives

When adding the garlic at the start, it should only 5 – 10 seconds to start turning golden brown if it takes longer yer fat aint hot enough, it’s not a problem, just wait until it starts and by then – it’s hot enough

Printed the recipe for making notes! Khwanjai does this every time still, especially when she’s experimenting.
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