Minced pork with chillies, Thai basil and fried egg

all details

Take heady herbs and as much chilli heat as you can handle ... then work them with fresh produce for fine, fast gratification. I sometimes like to add the juice of two limes to the minced pork. Of course, chicken, quail or prawn mince make this a great dish, too.

Add some lime juice for some citrus tang in this stir-fried dish of spicy goodness.
Add some lime juice for some citrus tang in this stir-fried dish of spicy goodness. Photo: William Meppem

Ingredients

6-8 tbsp sunflower oil

4 free-range eggs

6 garlic cloves, chopped

4 small red bird's-eye chillies, chopped

sea salt

4 Asian red eschalots, thinly sliced

500g pork, coarsely minced

150g green beans, sliced

2 long red chillies, diagonally sliced

4 tbsp fish sauce

1 tsp castor sugar

1/4 cup fresh chicken stock or water

1 cup Thai basil leaves

steamed rice, to serve

Method

Heat for tablespoons of oil in a wok over a high heat, then turn down to medium heat and crack in one egg. Gently shallow-fry, moving the egg around to prevent it from sticking, and spoon the hot oil over it for crispy edges. Cook until whites are firm but yolk is still runny. Carefully lift out the egg, put it on a warmed plate and cover with foil. Fry the other eggs in the same way and keep them warm while cooking the pork.

Using a mortar and pestle, pound the garlic with the bird's-eye chillies and salt.

Add the remaining oil to the wok. When the oil is hot, add in eschalots and stir-fry for a minute, then add the garlic and chillies, quickly frying until fragrant (use more oil if you need to). Add the pork, stir-fry for a few minutes until excess liquid has evaporated and pork begins to brown, then add beans and red chillies and stir-fry for another two minutes.

Add the fish sauce and sugar to taste, being careful not to make it too salty. Add the stock or water and simmer briefly (don't let it boil, or the meat will toughen and too much liquid will evaporate - there should be enough to form a sauce). Stir in the basil and as soon as it is wilted, remove from the heat.

Place a fried egg on top of each serving, with steamed rice on the side.

 

 

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  • Main Ingredients - Eggs, Pork, Chilli
  • Cuisine - Thai
  • Course - Main-course, Breakfast/Brunch, Dinner, Lunchbox
  • Occasion - Midweek dinner

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Reader ratings (6)

2 comments so far

  • I made mine with chicken mince. Great flavours - only neg is that it was a tad too salty for my dinner guests. Suggest using 2-3 tbls of fish sauce instead of 4.

    Commenter
    AH
    Location
    Sydney
    Date and time
    October 15, 2014, 4:21PM
  • This dish tastes a lot better with Holy Basil rather than Thai basil. But I have a tough time finding holy basil in Melbourne.

    Commenter
    GRM
    Location
    Melbourne
    Date and time
    November 11, 2015, 6:44PM

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