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.
Fri, 1 Aug, 2008 at 22:35
Great stuff! I want what you’re having, please.
Fri, 1 Aug, 2008 at 22:47
Looks great! We have some ground pork in the freezer… perhaps I’ll put in a request.
Sat, 2 Aug, 2008 at 00:46
sounds wonderful!
Sat, 2 Aug, 2008 at 12:14
Living in Cornwall I don’t have access to asian supermarket – so its great that I can use Italian basil! Will bookmark this – eally into pork at the moment!
Sat, 2 Aug, 2008 at 13:51
This sounds interesting, there’s a great Thai restaurant near where I work and a variation of this dish is my favourite thing to eat there.
Sat, 2 Aug, 2008 at 15:56
This is really a dish that’s full of flavours. So easy to make and delicious! I love one meal dish π
Sun, 3 Aug, 2008 at 17:35
js: Might be making it again tomorrow….but you’re not in London!
Boots in the Oven: Yeah! I think pork’s the best for it – but then again, if I had to choose to eat only one meat for the rest of my life, it would be pork.
kat: It is! Do try it!
beth: I always used to think that everywhere in the UK was like London but then I spent a couple of summers working in a small town. Then I realised how different London is!
Ginger: Oooh, what’s the difference?
mycookinghut: Definitely! Perfect again for weekdays – and there are a lot of those to get through!
Mon, 4 Aug, 2008 at 07:35
I love this dish! In Taiwan, I’ve tasted the chicken version and I’ve made the chicken version long time ago as well! So appetizing with steamed rice π
Mon, 4 Aug, 2008 at 17:17
oh this looks delish. makes me miss bangkok!
Tue, 5 Aug, 2008 at 15:02
I love thai food and this is one of my fave thai dishes… simple and pleasing. I feel like buying a pot of thai basil so that I can have unlimited basil, heh…
Tue, 5 Aug, 2008 at 21:21
tigerfish: Oh yes! I made it again last night and it’s so good for being so quick to make!
Lan: I totally miss all the food I had in Chiang Mai – and the low prices!
noobcook: π I also had a pot of sweet basil and I totally stripped it clean! I think the pots sold at the supermarket aren’t meant for growing though, just to extend the life of the herbs.
Thu, 7 Aug, 2008 at 10:22
This is exactly my kind of food! I love minced pork (so Chinese). My mum makes this minced pork omelette in a soy sauce gravy. So nice…
Mon, 11 Aug, 2008 at 17:59
notesbynaive: Not only Chinese, but affordable! π My mom used to make this steamed minced pork and egg dish too..
Fri, 15 Aug, 2008 at 20:25
Just made this, it was great, thanks.
Sat, 16 Aug, 2008 at 21:49
Ned: So glad you liked it!
Sun, 17 Aug, 2008 at 17:07
One of my favourite dishes to cook. If you don’t happen to have basil, finely sliced ginger gives it a different flavour.
I also love the steamed mince and egg dish – try with preserved vegetables or a salt egg for variation.
Tue, 19 Aug, 2008 at 21:57
Johann: That sounds gorgeous … gingery! Or pork with ginger and dark soy sauce!
Tue, 16 Sep, 2008 at 08:35
thanks for this awesome recipe. i taste great and it’s so simple
Wed, 17 Sep, 2008 at 17:24
candy: I’m glad it worked for you!
Mon, 30 Mar, 2009 at 22:12
[…] used my Pork with Basil and Chili recipe and instead of green beans, I used both long beans and sliced red pepper. I increased the […]
Wed, 27 May, 2009 at 08:03
[…] Pork with Basil and Chili – This recipe is straight from a cooking school I attended in Chiang Mai. This is a perfect one dish meal when served on rice. […]
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