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Thai Basil and Pork (Pad Kra Pao Moo) ผัดกระเพาหมู -- S1:E1
SIRICARMICHAEL
Description
Thai Basil and Pork is probably one of my favorite Thai dishes. There are just as many variations on the spelling of this dish (Kra Pao, Gra Pao, Krapow, Grapow) as there are on the dish itself. I have eaten this dish everywhere from upscale restaurants to the quick and messy street-food hawkers found throughout Thailand. But seriously, Both Siri and I have eaten this dish too many times to count. One of my (Joseph) favorite experiences with Pad Kra Pao Moo was in 2003 at a tiny street-food vendor nestled up against Lumpinee Boxing Stadium in Bangkok, Thailand. The ground pork was slightly crispy on the outside yet soft and moist on the inside, the scent of fresh basil put an instant smile on my face, and the heat from the spicy Thai peppers quickly turned that smile into into tears. Siri has been recreating that version of Pad Kra Pao Moo for me ever since.
Ingredients
- 3 tsp. cooking oil
- 2 tsp. fish sauce
- 2 tsp. oyster sauce
- 2 tsp. soy sauce
- 1 tsp. sugar
- 3 garlic cloves
- 4 red peppers
- 6 string beans (Long)
- 1 lb. ground pork
- 1 handful basil
- 1 pinch salt
Directions
- Start this dish by adding oil to the pan and heating it until it is nice and hot. Once the oil is hot, add the crushed garlic and hot peppers. Stir them around constantly until the garlic just starts to change colors. If your oil is hot enough, this should not take long, only about 20 - 30 seconds or so.
- Once your garlic has started changing color, add the ground pork and stir constantly until the ground pork has browned.
- Be prepared to add the next series of ingredients quickly as everything comes together at this stage.
Notes
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