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 MincePrint Recipe
- 500 grams Pork Mince
- 1 large brown onion
- Lump of ginger (1 inch cubed)
- 3 cloves of garlic
- 3 birdseye chillies (adjust depending on heat required)
- Large fistful of basil leaves
- 1 tablespoon of vegetable oil
- 3 tablespoons of dark or blended soy sauce
- 1 tablespoon of naaman hoi (oyster sauce)
- 2 teaspoons of naam pla (fish sauce)
- 1 tablespoon sesame oil
- ½ tablespoon of sugar
1. Start by chopping up the onion, garlic cloves, ginger and chillies.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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)