Thai Basil Crispy Pork
Thailand's gra pao moo grob — the holy basil stir-fry (pad kra pao) made with crispy pork belly instead of minced pork. The pork belly is first boiled then deep-fried until shatteringly crispy, then wok-tossed with fish sauce, oyster sauce, soy sauce, bird's eye chillies and masses of Thai holy basil. Served over jasmine rice with a fried egg.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Pork belly prep: boil pork belly in water with salt for 20 minutes. Cool; pat dry. Deep fry at 190°C for 5–6 minutes until the skin blisters and turns golden and crispy.
About 5 min
Thai-style fried egg: heat 2cm oil in a small pan until very hot. Crack an egg in; fry until edges are lacy and crispy but yolk is still runny (30–60 seconds). Drain.
About 14 min
Stir-fry: heat wok until smoking. Fry garlic and chilli 30 seconds until golden.
About 14 min
Add crispy pork belly. Toss. Add fish sauce, oyster sauce, soy, dark soy and sugar. Toss over high heat 2 minutes.
About 14 min
Kill the heat. Add holy basil; toss until wilted (10 seconds). Serve over rice with a crispy Thai fried egg on top. The crispy pork skin against the basil sauce is transformative.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 26 g
- Carbs
- 46 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 1100 mg
Contains: gluten, eggs, soy, fish, shellfish
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Recipe by Boon Tools.