Charcoal-Cooked Pad Kra Pao
Charcoal-Cooked Pad Kra Pao
Ingredients
For the Pad Kra Pao
- 8 garlic, cloves
- 6 red chilies, Thai bird's eye, or to taste
- 3 tablespoons vegetable oil, divided
- 1 pound ground pork
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, optional
- 1 cup Thai basil leaves, packed
For Serving
- 4 cups white rice, cooked
- 4 large eggs
Instructions
- 1
Place the garlic cloves and red chilies into a mortar and pestle. Pound them together until they form a coarse paste. Set aside.
⏱️ 5 min
- 2
Place a wok over a charcoal stove or high heat until it is very hot. Add 2 tablespoons of vegetable oil to the hot wok.
⏱️ 2 min
- 3
Scoop the pounded chili and garlic mixture from the mortar into the hot oil in the wok. Stir-fry for 1 to 2 minutes until very fragrant.
⏱️ 2 min
- 4
Add the ground pork to the wok with the aromatics. Stir-fry continuously, breaking up the mince with your spatula, until it is cooked through and browned, about 5 to 7 minutes.
⏱️ 7 min
- 5
Pour in the dark soy sauce and oyster sauce. Continue to stir-fry for 1 minute to combine and coat the pork evenly.
⏱️ 1 min
- 6
Add the fish sauce, granulated sugar, and MSG (if using). Mix all ingredients thoroughly, ensuring the pork is well coated and flavored.
⏱️ 1 min
- 7
Add the Thai basil leaves to the wok. Stir-fry for a short time, about 30 seconds to 1 minute, just until the basil wilts and its aroma is released, mixing it evenly with the pork.
⏱️ 1 min
- 8
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Fry the eggs one at a time until the whites are set and crispy at the edges, and the yolk is still runny, about 2 to 3 minutes per egg.
⏱️ 8 min
- 9
Divide the cooked white rice among 4 plates. Spoon the Pad Kra Pao mixture generously over the rice.
⏱️ 1 min
- 10
Top each serving with a freshly fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pad Kra Pao
- 8 garlic, cloves
- 6 red chilies, Thai bird's eye, or to taste
- 3 tablespoons vegetable oil, divided
- 1 pound ground pork
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, optional
- 1 cup Thai basil leaves, packed
For Serving
- 4 cups white rice, cooked
- 4 large eggs
Instructions
- 1
Place the garlic cloves and red chilies into a mortar and pestle. Pound them together until they form a coarse paste. Set aside.
⏱️ 5 min - 2
Place a wok over a charcoal stove or high heat until it is very hot. Add 2 tablespoons of vegetable oil to the hot wok.
⏱️ 2 min - 3
Scoop the pounded chili and garlic mixture from the mortar into the hot oil in the wok. Stir-fry for 1 to 2 minutes until very fragrant.
⏱️ 2 min - 4
Add the ground pork to the wok with the aromatics. Stir-fry continuously, breaking up the mince with your spatula, until it is cooked through and browned, about 5 to 7 minutes.
⏱️ 7 min - 5
Pour in the dark soy sauce and oyster sauce. Continue to stir-fry for 1 minute to combine and coat the pork evenly.
⏱️ 1 min - 6
Add the fish sauce, granulated sugar, and MSG (if using). Mix all ingredients thoroughly, ensuring the pork is well coated and flavored.
⏱️ 1 min - 7
Add the Thai basil leaves to the wok. Stir-fry for a short time, about 30 seconds to 1 minute, just until the basil wilts and its aroma is released, mixing it evenly with the pork.
⏱️ 1 min - 8
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Fry the eggs one at a time until the whites are set and crispy at the edges, and the yolk is still runny, about 2 to 3 minutes per egg.
⏱️ 8 min - 9
Divide the cooked white rice among 4 plates. Spoon the Pad Kra Pao mixture generously over the rice.
⏱️ 1 min - 10
Top each serving with a freshly fried egg.
⏱️ 1 min