Authentic Thai Basil Minced Pork Rice (Pad Kra Pao Moo)

Experience the aromatic, spicy kick of traditional Pad Kra Pao Moo — savory minced pork, fragrant garlic and chilies, fresh Thai basil, and a runny fried egg over rice.

Ingredients

• 300 g minced pork
• 1 bunch Thai basil leaves
• 4 cloves garlic
• 3 pieces red chili peppers
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp cooking wine
• 1 tsp white sugar
• 1 tsp fish sauce
• 1 tablespoon cooking oil
• 1 large egg
• 1 bowl cooked white rice

Instructions

1. 1Select Fresh Basil Leaves

   

   Take fresh basil bunches and carefully pick and separate the tender leaf parts from the stems, placing them onto a clean white plate ready for cooking.

   Tip: Use only the tender leaf parts of the basil to ensure the best aroma and texture.
2. 2Prepare Aromatics in Mortar

   

   Place a small amount of red chili peppers and a generous portion of peeled garlic cloves directly into a traditional stone mortar.

   Tip: Using a larger ratio of garlic to chili helps balance the intense spice with rich fragrance.
3. 3Crush Garlic and Chilies

   

   Vigorously crush the garlic and chili peppers using a stone pestle inside the mortar until thoroughly bruised and broken down to release their maximum fragrance.

   Tip: Crushing rather than chopping releases the essential oils much better for enhanced flavor.
4. 4Mix the Stir-Fry Sauce

   

   Combine light soy sauce, oyster sauce, cooking wine, white sugar, and fish sauce into a small glass bowl to create your pre-mixed seasoning sauce.

   Tip: Pre-mixing the sauce ensures quick and even seasoning during high-heat stir-frying.
5. 5Sauté Aromatics

   

   Heat oil in a pan until hot, then add the freshly crushed garlic and chili bits into the pan to stir-fry until intensely aromatic.

   Tip: Ensure the oil is hot before adding aromatics to instantly release their intense fragrance.
6. 6Add Minced Pork

   

   Add minced pork, ideally maintaining a ratio of three parts fat to seven parts lean, directly into the pan containing the fried garlic and chili.

   Tip: Quickly stir-fry and break apart the minced pork until the grease becomes clear and bright.
7. 7Stir-Fry and Break Meat

   

   Quickly stir-fry and break apart the minced pork with the fragrant garlic and chili until the meat is cooked and the rendered grease is clear and bright.

   Tip: Use a 70:30 lean-to-fat ratio for the best texture and juiciness.
8. 8Pour Sauce and Simmer

   

   Pour the freshly mixed sauce into the pan and continue to stir-fry and simmer for about 1 minute so the pork fully absorbs the savory flavors.

   Tip: Stir continuously so the sauce coats every piece of meat evenly.
9. 9Add Fresh Basil Leaves

   

   Add the fresh basil leaves, using just the leaf parts of Thai basil or holy basil, directly into the hot pan with the cooked meat.

   Tip: Make sure to use just the leaf parts for the best fragrance and texture.
10. 10Toss and Wilt Basil

    

    Toss-fry the basil leaves and minced meat together briefly until the greens are soft and wilted, infusing the dish with their distinct herbal aroma.

    Tip: Do not overcook the basil; just let it wilt from the residual heat and a quick toss.

Storage & Reheating

Burn It Off

Frequently Asked Questions