Fifteen minutes and it carries a whole plate of rice: firm, well seasoned pork with a crisp edged fried egg. Keeping the Thai basil green rather than blackened is the difficulty.
The heat goes off as soon as the pork is cooked, and the basil is folded in with the pan's residual warmth, which holds its color. The stir fry sauce is mixed ahead so it only has to be poured in.
This batch weighs about 580g, at roughly 118 calories per 100g.
Method
Pick the young tips from the 200g Thai basil and discard the tough stems.
Mix the stir fry sauce: combine 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon fish sauce, 1/2 teaspoon black pepper and 1/2 teaspoon chili powder.
Fry 1 tablespoon sliced shallot with 1 tablespoon minced red horn chili until golden and fragrant, then add 300g ground pork and stir until it firms up.
Pour in the sauce and stir quickly so the pork takes it up evenly.
Add green bird's eye chili for more heat if you want it.
Once the pork is cooked, turn off the heat and only then fold in the basil, which keeps the leaves from blackening.
Fry the eggs by separating yolk from white, sliding the white into hot oil until it puffs, then adding the yolk and cooking until the edges of the white are golden and crisp.
Serve the pork with hot rice, the fried egg, Thai lime and bird's eye chili.
Tips
Add the Thai basil once the heat is off, as the residual heat of the pan is enough to soften the leaves without dulling them.
Fry the egg white first until it puffs, then slip the yolk in for a crisp lacy edge.
Sear the pork over high heat until firm before the sauce goes in, and it will not release liquid.
The pan must be properly hot before the pork goes in, since a lukewarm pan makes it weep with no charred edges.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.