Crispy Pork Pad Kra Pao
Crispy Pork Pad Kra Pao
Ingredients
For the Aromatics
- 6 red chilies, bird's eye type, stems removed
- 8 garlic cloves, peeled
For the Stir-Fry
- 3 tablespoons cooking oil
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon MSG, or similar white seasoning powder
- 1/2 pound pre-cooked crispy pork belly
- 2 cups holy basil leaves, packed
For Serving
- 4 cups cooked white rice
Instructions
- 1
Place the red chilies and peeled garlic cloves into a mortar. Pound them together with a pestle until they form a coarse paste. This should take about 5-7 minutes, depending on desired consistency.
⏱️ 7 min
- 2
Place a wok on a charcoal stove and add the cooking oil. Allow the oil to heat up until it's shimmering, about 2-3 minutes. If using a regular stove, heat over medium-high.
⏱️ 3 min
- 3
Carefully scrape the pounded chili and garlic paste from the mortar into the hot oil in the wok. Stir-fry them for about 30 seconds to 1 minute until fragrant, being careful not to burn the aromatics.
⏱️ 1 min
- 4
If using a charcoal stove and more intense heat is desired, use a hairdryer or blower to fan the charcoal, increasing the heat of the stove.
⏱️ 1 min
- 5
Add the ground pork to the wok with the sautéed aromatics. Stir-fry, breaking up the pork with your ladle, until it starts to brown and is mostly cooked through, about 4-5 minutes.
⏱️ 5 min
- 6
Add the oyster sauce, dark soy sauce, and fish sauce to the wok. Stir well to combine with the pork.
⏱️ 1 min
- 7
Sprinkle the MSG (or similar white seasoning powder) into the wok. Continue to stir-fry the pork and sauces for another 1-2 minutes, ensuring all ingredients are well combined and the pork is cooked through.
⏱️ 2 min
- 8
While the pork is cooking, take the pre-cooked crispy pork belly and chop it into bite-sized pieces on a cutting board using a cleaver. This should take about 3-5 minutes.
⏱️ 5 min
- 9
Add the chopped crispy pork belly to the wok with the ground pork mixture. Stir-fry for 1 minute to heat through.
⏱️ 1 min
- 10
Add the generous amount of holy basil leaves to the wok. Vigorously stir-fry all the ingredients together for a short time, about 30 seconds to 1 minute, until the basil leaves are wilted and the dish is thoroughly mixed and fragrant.
⏱️ 1 min
- 11
Scoop the Crispy Pork Pad Kra Pao from the wok and serve it immediately over a bed of cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Aromatics
- 6 red chilies, bird's eye type, stems removed
- 8 garlic cloves, peeled
For the Stir-Fry
- 3 tablespoons cooking oil
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon MSG, or similar white seasoning powder
- 1/2 pound pre-cooked crispy pork belly
- 2 cups holy basil leaves, packed
For Serving
- 4 cups cooked white rice
Instructions
- 1
Place the red chilies and peeled garlic cloves into a mortar. Pound them together with a pestle until they form a coarse paste. This should take about 5-7 minutes, depending on desired consistency.
⏱️ 7 min - 2
Place a wok on a charcoal stove and add the cooking oil. Allow the oil to heat up until it's shimmering, about 2-3 minutes. If using a regular stove, heat over medium-high.
⏱️ 3 min - 3
Carefully scrape the pounded chili and garlic paste from the mortar into the hot oil in the wok. Stir-fry them for about 30 seconds to 1 minute until fragrant, being careful not to burn the aromatics.
⏱️ 1 min - 4
If using a charcoal stove and more intense heat is desired, use a hairdryer or blower to fan the charcoal, increasing the heat of the stove.
⏱️ 1 min - 5
Add the ground pork to the wok with the sautéed aromatics. Stir-fry, breaking up the pork with your ladle, until it starts to brown and is mostly cooked through, about 4-5 minutes.
⏱️ 5 min - 6
Add the oyster sauce, dark soy sauce, and fish sauce to the wok. Stir well to combine with the pork.
⏱️ 1 min - 7
Sprinkle the MSG (or similar white seasoning powder) into the wok. Continue to stir-fry the pork and sauces for another 1-2 minutes, ensuring all ingredients are well combined and the pork is cooked through.
⏱️ 2 min - 8
While the pork is cooking, take the pre-cooked crispy pork belly and chop it into bite-sized pieces on a cutting board using a cleaver. This should take about 3-5 minutes.
⏱️ 5 min - 9
Add the chopped crispy pork belly to the wok with the ground pork mixture. Stir-fry for 1 minute to heat through.
⏱️ 1 min - 10
Add the generous amount of holy basil leaves to the wok. Vigorously stir-fry all the ingredients together for a short time, about 30 seconds to 1 minute, until the basil leaves are wilted and the dish is thoroughly mixed and fragrant.
⏱️ 1 min - 11
Scoop the Crispy Pork Pad Kra Pao from the wok and serve it immediately over a bed of cooked white rice.
⏱️ 1 min