Gasp! Another recipe! Yes, folks, I’ve been cooking more than usual – hope you like them!
Ever since I got back from Thailand, I’ve been thinking occasionally about that dish, the pork and basil on rice. It had also been one of the dishes at the cooking school but I had chosen to make something else; luckily for me, the recipe was included in the recipe booklet we all went home with. Last week, the craving came to a head and after thinking about it all day, I came home and cooked it just for me. While there wasn’t enough time for me to go to a Thai shop to pick up some holy basil, I did have some regular Italian sweet basil at home. I used what I had and it still worked a treat – good for those of you with little or no access to a Thai/Asian supermarket.
The recipe below serves one perfectly – total comfort in a bowl. I’ve still got a portion of pork mince in my freezer and I’m definitely going to make this again soon! You can definitely substitute other meats – small pork pieces (rather than mince), chicken, turkey, beef.
Pork with Basil and Chili
based on a recipe from the Thai Farm Cookery School recipe book
serves 1 (easily doubled)
1 tbsp oil
1 clove garlic, minced
1/2 small onion, roughly chopped
2-3 small Thai chilies, smashed with the side of a knife, more if you like it very hot!
100g pork, minced or cut into small pieces
a handful of green beans, chopped (or the equivalent amount in long beans)
1 tbsp fish sauce
1 tbsp oyster sauce
a dash of dark, thick soy sauce (optional, this was mostly for colour)
1/2 tsp sugar
3 tbsp water
a handful of holy basil leaves (substitute sweet if you can’t find any)
In a small bowl, combine the sauces, the sugar and the water. Stir to combine and set aside. Prepare the rest of the ingredients before starting to cook.
Heat a pan/wok over low heat and when hot, add the oil. When the oil is hot, add the onion and stirfry for about 30 seconds. Add the garlic and chili and continue stirring until fragrant. Add the pork and turn up the heat and then stirfry until cooked. Add the green beans and stir through. Add the sauce mixture and again, stir through and let it all cook through. When the sauce has reduced a little, throw in the basil leaves and turn off the heat. Stir the basil through.
Serve on white rice. To really gild the lily, fry an egg and place on top.