Amazingly Easy Chilli and Basil Pork Mince

I first came across this Chilli and Basil Pork Mince dish in Thanin Market in Chiang Mai, Thailand, when I was visiting with some friends. From there, this ground pork became a staple dish for the entire visit along with Moo Ping (BBQ honey and soy pork slivers on a bamboo stick) because it was both delicious and ridiculously cheap!

Amazingly Easy Chilli and Basil Pork Mince

Eleanor Craig

This Chilli and Basil Pork Mince dish is full of flavor, and has a strong aromatic component giving its exotic taste of spices.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine Thai

Servings 4 people

Calories 409 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound ground pork (minced pork)
• 1 large yellow onion
• 1 lump ginger - 1 inch cubed
• 3 cloves garlic
•  
  3 medium birdseye chillies - adjust depending on heat required
• 1 fistful basil - basil leaves
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce - dark or blended
• 1 tablespoon oyster sauce - naaman hoi oyster sauce
• 2 teaspoons fish sauce - naam pla fish sauce
• 1 tablespoon sesame oil
• ½ tablespoon sugar (white sugar)

Instructions

 

• Start by chopping up the onion, garlic cloves, ginger and chillies.
• Heat the oil in the wok and then add the garlic, ginger and chilli, stirring constantly to avoid burning. Once fragrant, add the chopped onion and stir again.
• While the onion is in the pan, break up the pork mince. As the onion is beginning to soften and go translucent, add the mince and stir constantly until browned.
• Add the soy, oyster and nam pla and stir well. Cook for a minute or two until the sauces are heated through, and then add the basil (I prefer it roughly chopped) and stir once more, adding the sugar to taste.
• Turn the heat out and add the sesame oil and stir one final time just before serving (sesame oil burns at a relatively low temperature for oil) to add that extra familiar aromatic boost.
• Serve with boiled rice (jasmine is fine, but basmati with a bit of bite left in it is preferential), and for the authentic touch, place a fried egg on top (crispy around the edges but with a runny yolk). KAI DAO!!!

Nutrition

Calories: 409kcalCarbohydrates: 10gProtein: 22gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 82mgSodium: 1181mgPotassium: 539mgFiber: 1gSugar: 5gVitamin A: 344IUVitamin C: 53mgCalcium: 39mgIron: 2mg

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