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
- 1 pound ground pork (minced pork)
- 1 large yellow onion
- 1 lump ginger - 1 inch cubed
- 3 cloves garlic
- 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)
- 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!!!