Hey there, culinary comrades!
You know me, always on the hunt for flavors that pack a punch and dishes that bring the heat. Well, today, we’re setting our sights (and our taste buds) on Thailand, a land renowned for its symphony of sweet, sour, spicy, and savory delights. I’ve got a classic Thai street food dish that’s easy to whip up and perfect for those times when your palate craves something with an exotic kick. Say hello to Authentic Thai Basil Pork (Pad Krapow Moo) topped with a gloriously runny fried egg that just begs to be pierced and mixed into the vibrant concoction below.
There’s something magical about the simple combination of fresh, aromatic Thai basil with the fiery kick of bird’s eye chilies. Coupled with the umami depth of soy and fish sauces and grounded by the hearty, succulent ground pork, this dish is a dance of bold flavors and textures that’s surprisingly straightforward to prepare. And who can resist that fried egg on top, with its crown of golden, sinfully oozy goodness?
I remember the first time I had Pad Krapow Moo in a bustling Bangkok market. It was a masterful mix of all things I adore in food – it was hearty, flavorful, and each bite was a new discovery. My rendition pays homage to that moment, promising to transport you to those vibrant Thai streets with every spoonful.
Serving it up over a bed of fluffy jasmine rice gives the perfect canvas for this dish’s robust flavors, and a squeeze of lime adds just the right zing to cut through the richness. I must say, the merging of the yolk with the saucy pork is just superb. I like to let that yolk break and seep into the rice and pork, creating a saucy consistency that is to die for.
It’s one of those meals that’s both comforting and exciting, like wrapping yourself in a warm blanket with a good book on a rainy day but realizing the book is a thrilling page-turner that you just can’t put down.
So, if you’re in the mood for a meal that’s fast, full of flavor, and a tad adventurous – or simply longing for a quick trip to Thailand in the comfort of your own kitchen – this Authentic Thai Basil Pork with a Fried Egg Crown is the ticket.
If anyone has tips on growing their own Thai basil or has their own fiery tales of Thai market wanders, drop a comment below – I’d love to hear them!
As always, cook boldly, dare often, and eat joyously!
Cheers until next time,
Al
Ingredients
– 500g ground pork
– 3 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 shallots, finely diced
– 2-3 Thai bird’s eye chilies, finely chopped (adjust to heat preference)
– 1 red bell pepper, thinly sliced
– 1 cup Thai basil leaves, loosely packed
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon fish sauce
– 2 teaspoons dark soy sauce (for color, optional)
– 1 teaspoon brown sugar
– 4 eggs (for frying)
– Cooked jasmine rice, for serving
– Lime wedges, for serving
Method
1. Start by preparing the jasmine rice according to its package instructions, since this will take the longest. Usually, this involves rinsing the rice until the water runs clear, adding a ratio of 1 part rice to 1.5 parts water, bringing it to a boil, then simmering covered for around 18 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic, diced shallots, and chopped Thai bird’s eye chilies. Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
3. Increase the heat to high and add the ground pork to the skillet. Break it up with your cooking spatula and cook for about 5-7 minutes, or until the pork is fully cooked and starting to brown.
4. Once the pork is cooked through, stir in the thinly sliced red bell pepper and cook for another 2 minutes. Then reduce the heat back to medium-high.
5. Add the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), and brown sugar to the pork mixture. Stir well to combine all the ingredients and cook for another 2 minutes. This will create a rich, caramelized sauce.
6. Remove the skillet from the heat and quickly stir in the Thai basil leaves until they wilt in the residual heat. This will only take about 30 seconds to a minute.
7. In another pan, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the pan, and fry them to your desired doneness, typically about 2-3 minutes for a runny yolk, or 4-5 minutes for a more set yolk. Season with a little salt and pepper, if desired.
8. To serve, spoon a generous portion of the cooked jasmine rice onto plates, top with a portion of the Thai Basil Pork (Pad Krapow Moo), and place a fried egg on top of each. Serve immediately with lime wedges on the side for squeezing over the dish.
