Tuesday’s Table – Thai Minced Pork with Holy Basil

If you’ve ever wanted to make delicious, authentic Thai food at home, Pad Gra Prao, or Thai Minced Pork with Holy Basil, is the one to try.  It’s easy to put together, and the ingredients can be found in any regular grocery store, but beyond that, it’s the dish that I request my fiance to cook more than anything else.  He loves that this is my favorite, because he always talks about how fast it is to make…  And finally, I’ve learned to make it myself!



Thai Minced Pork with Holy Basil

Serves 4

-2 Tbsp canola oil, divided

-1 pound ground pork (as lean as you can find)

-5-6 cloves of garlic, minced

-1 shallot, minced

-3-4 Thai chilies, minced (can substitute for crushed red pepper)

-2 bunches of basil, finely chopped

-1 1/2 Tbsp tamari

-1 1/2 Tbsp oyster sauce

-1 1/2 Tbsp fish sauce

-1 egg per serving

-as much black pepper as you can crack


Heat one Tbsp of canola oil in a wok or large pan over high heat.  Try to not use a non-stick pan with this recipe due to the high temperature needed throughout.  Add the garlic, shallot, and Thai chilies, and stir constantly for about one minute.  Next add the pork.  Continue stirring constantly until the pork is cooked through, about 5 minutes.  Once the pork is fully cooked, you will probably notice a good bit of grease in the pan.  Make sure you drain this thoroughly before adding the tamari, oyster sauce, and fish sauce.  Cook for an additional 2-3 minutes until the sauce thickens slightly.  Turn off the heat, add the basil and tons of freshly cracked black pepper, and stir to combine.




Set this to the side while you fry your eggs.  I do suggest a non-stick pan for these!  Add the reserved Tbsp of canola oil to a small pan over medium high heat.  Crack both eggs into the pan, and let them cook untouched until the whites are almost set.  Then flip!  You will have the best chance of no yolks breaking if you try flipping your eggs with just the flick of a wrist and not the help of any utensils–you can do it!  Only leave the eggs on their second side for a matter of seconds or the yolks won’t stay runny.


Finally, serve the pork over white rice and top with a fried egg.  A little more black pepper, and you’re set!  Enjoy!




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