Thai Basil Pork (Pad kra pao)

Adapted from Woks of Life

This recipe is fuss-free and can be done on any cookware. I use my stainless steel skillet, though I'm eyeing a carbon steel wok for future stir-fry recipes. While I'm still saving up for a wok (and also convincing my parents to use one; they do not fancy the maintenance required to keep the wok rust-free), this recipe already is plenty delicious with a regular home burner and stainless steel skillet.    

INGREDIENTS

1 teaspoon sugar

1 tablespoon fish sauce

1 tablespoon thin/light soy sauce

2 teaspoons dark soy sauce

2 teaspoons oyster sauce

2 shallots, thinly sliced

7 cloves garlic, thinly sliced

3 Thai bird or holland chilies, thinly sliced

450g ground pork, unseasoned 

⅓ cup low sodium chicken broth or water

Holy basil leaves (about 1 1/2 cups packed)

STEPS

In a small bowl, combine sugar, fish sauce, soy sauce, dark soy sauce, oyster sauce and chicken broth/water. Set aside.

In a wok or large saucepan set over medium high heat, add 3 tbsp of vegetable oil. Add shallots and garlic and cook for 3 minutes, stirring occasionally. Add chilies and cook for another minute. Increase heat to high and add the ground pork. Stir well, breaking the pork up into smaller bits and allowing it to crisp up. 

Stir-fry for another minute and deglaze the pan with the broth or water. Let some of the liquid evaporate, but not avoid completely letting all the water cook away, as the sauce would make a good accompaniment drizzled over rice. Add the basil leaves and stir-fry until wilted. Serve over rice and a fried egg.