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Home Ground Pork Recipes / Pork Mince Recipes

Amazingly Easy Chilli and Basil Pork Mince

chilli_and_basil_pork_mince

picture of Amazingly Easy Chilli and Basil Pork Mince ready to serve.

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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!

chilli_and_basil_pork_mince

Amazingly Easy Chilli and Basil Pork Mince

Eleanor CraigEleanor 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
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 409 kcal

Ingredients
 
 

  • pork mince1 pound ground pork (minced pork)
  • Ripe yellow onion on a white background1 large yellow onion
  • ginger1 lump ginger - 1 inch cubed
  • garlic3 cloves garlic
  •  
    3 medium birdseye chillies - adjust depending on heat required
  • Green basil1 fistful basil - basil leaves
  • Vegetable oil1 tablespoon vegetable oil
  • soy sauce bottles3 tablespoons soy sauce - dark or blended
  • Spoon with thick brown oyster sauce close up1 tablespoon oyster sauce - naaman hoi oyster sauce
  • fish sauce2 teaspoons fish sauce - naam pla fish sauce
  • sesame oil1 tablespoon sesame oil
  • Bowl of sugar½ 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
Have you tried this recipe?Please leave a rating and comment.
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