Thai Basil Pork Recipe
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced (2 tablespoons)
- 5 Asian shallots or ½ small onion, cut into thin slices (1/3 cup)
- 1½ pounds ground pork
- 6 red Thai chilies, cut into rounds
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1½ cups packed fresh holy basil or Thai basil leaves
- Pinch of freshly ground black pepper (optional)
- Preheat a large wok or skillet over high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce the heat to medium. Add the garlic and shallots and cook until the garlic is light golden and fragrant, 15 to 30 seconds. Raise the heat to high and stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the meat has just lost its blush, 1 to 2 minutes.
- Preheat a large wok or skillet over high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce the heat to medium. Add the garlic and shallots and cook until the garlic is light golden and fragrant, 15 to 30 seconds. Raise the heat to high and stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the meat has just lost its blush, 1 to 2 minutes.
- Reduce the heat to medium and throw in the chilies. Add the oyster sauce, fish sauce, soy sauce, and sugar and stir to coat the meat evenly. Stir in the basil and cook until the basil is wilted and the pork is cooked through, another 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with pepper. Serve hot with freshly steamed rice.
