Thai Basil Pork Stir-Fry (Pad Gaprow)
ID: 369f810d...
A classic and popular Thai street food dish featuring savory minced pork stir-fried with aromatic holy basil and fiery chilies. Served over warm jasmine rice and topped with a rich, crispy-edged fried duck egg and traditional chili-fish sauce condiment.
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🍳 Cooking Flow
Pound the fresh chillies and garlic into a coarse paste. → Prepare the stir-fry sauce and the Prik Nam Pla condiment. → Deep-fry the duck egg in hot oil until edges are crispy, then set aside. → Stir-fry the chili-garlic paste, add minced pork, and cook until almost done. → Pour in the sauce to caramelize, toss in holy basil until wilted, and serve over rice with the fried egg.
Cooking Steps
Brief Cooking Order
Pound the fresh chillies and garlic into a coarse paste. → Prepare the stir-fry sauce and the Prik Nam Pla condiment. → Deep-fry the duck egg in hot oil until edges are crispy, then set aside. → Stir-fry the chili-garlic paste, add minced pork, and cook until almost done. → Pour in the sauce to caramelize, toss in holy basil until wilted, and serve over rice with the fried egg.
Introduction
A classic and popular Thai street food dish featuring savory minced pork stir-fried with aromatic holy basil and fiery chilies. Served over warm jasmine rice and topped with a rich, crispy-edged fried duck egg and traditional chili-fish sauce condiment.
Step 1
Place Jinda chillies, green scud chillies, and garlic cloves in a mortar and pestle. Pound them roughly to make a coarse chili-garlic paste.
Step 2
Prepare the Prik Nam Pla by mixing chopped chillies, sliced garlic, a squeeze of lime juice, and fish sauce together in a small jar.
Step 3
Mix the stir-fry sauce in a small bowl by combining oyster sauce, fish sauce, sugar, and ground black pepper.
Step 4
Heat a generous amount of vegetable oil in a wok over high heat. Crack in the duck egg and deep-fry it until the edges are golden brown and crispy while keeping the yolk runny. Remove and drain on paper towels.
Step 5
Heat about 2 tablespoons of oil in the wok. Add the pounded chili-garlic paste and stir-fry for about 10 seconds until fragrant.
Ingredients List
Important Notes
Frying chili-garlic paste generates extremely spicy fumes, so ensure your kitchen is well-ventilated or turn on the exhaust fan.
Drizzle the stir-fry sauce around the sides of the hot wok instead of directly onto the meat to create immediate caramelization and maximize wok hei flavor.
Holy basil (Gaprow) provides the signature peppery, spicy taste of this dish. If hard to find, Thai sweet basil can be used as a substitute.
Using duck eggs for the fried egg yields a richer flavor and a much crispier edge compared to standard chicken eggs.
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