Thai · Pork
Pad Krapow Moo
Thai stir-fried pork with holy basil, served with rice and crispy fried egg
The Method
Instructions
Alright, let's get this party started by heating up your wok over high heat . Pour in about a tablespoon of vegetable oil and let it get nice and hot. Once the oil is shimmering, carefully crack your eggs into the wok and fry them sunny side up . Keep an eye on them and cook until the edges turn super crispy and golden brown,that little crunch will add such a lovely texture to the dish. When they're just right, gently remove the eggs from the wok and set them aside for now. Trust me, those crispy edges are going to be the star of the show.
Now, add the remaining vegetable oil to the wok. You'll want to let it heat up just a bit before tossing in your minced garlic and Thai chilies. Stir fry these aromatic ingredients for about 30 seconds , just until you can really smell their wonderful fragrance filling the kitchen. This step releases all those amazing flavors that will infuse the pork later on.
Next up, add your ground pork to the wok. Use your spatula to break it up into small pieces as it cooks. Stir and cook the pork until it's fully browned and there's no pink left,this usually takes a few minutes. You'll want to keep the heat fairly high so the meat can get a little caramelized and develop a lovely, savory color.
Once the pork is cooked through, it's time to bring in the flavor. Pour in the oyster sauce, soy sauce, fish sauce, and sprinkle a bit of sugar over the top. Give everything a good stir and let it cook together for about 2 to 3 minutes . You're aiming for a rich, glossy coating on the pork with a hint of caramelization,this deepens the flavor beautifully.
Now, switch off the heat and toss in your holy basil leaves. Stir them gently just until they start to wilt and release their signature aroma. The basil adds such a fresh, peppery kick that really lifts the whole dish.
To serve, spoon your fragrant pork mixture over steamed jasmine rice and top each plate with one of those crispy fried eggs you made at the beginning. The best way to enjoy Pad Krapow Moo is to mix everything together,breaking the egg yolk and combining it with the spicy pork and fragrant rice creates a perfect harmony of flavors and textures. Get ready to savor every bite!
Now, add the remaining vegetable oil to the wok. You'll want to let it heat up just a bit before tossing in your minced garlic and Thai chilies. Stir fry these aromatic ingredients for about 30 seconds , just until you can really smell their wonderful fragrance filling the kitchen. This step releases all those amazing flavors that will infuse the pork later on.
Next up, add your ground pork to the wok. Use your spatula to break it up into small pieces as it cooks. Stir and cook the pork until it's fully browned and there's no pink left,this usually takes a few minutes. You'll want to keep the heat fairly high so the meat can get a little caramelized and develop a lovely, savory color.
Once the pork is cooked through, it's time to bring in the flavor. Pour in the oyster sauce, soy sauce, fish sauce, and sprinkle a bit of sugar over the top. Give everything a good stir and let it cook together for about 2 to 3 minutes . You're aiming for a rich, glossy coating on the pork with a hint of caramelization,this deepens the flavor beautifully.
Now, switch off the heat and toss in your holy basil leaves. Stir them gently just until they start to wilt and release their signature aroma. The basil adds such a fresh, peppery kick that really lifts the whole dish.
To serve, spoon your fragrant pork mixture over steamed jasmine rice and top each plate with one of those crispy fried eggs you made at the beginning. The best way to enjoy Pad Krapow Moo is to mix everything together,breaking the egg yolk and combining it with the spicy pork and fragrant rice creates a perfect harmony of flavors and textures. Get ready to savor every bite!
Pairs Well With
