Pad Kra Pao

🧂Ingredients

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• 0.75 lb ground pork or finely minced pork(80/20 fat ratio is ideal. Very lean pork will be dry and bland under the high heat.)
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• 6 cloves garlic(Coarsely smashed and roughly chopped. Not minced fine - you want visible pieces.)
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• 4 whole bird eye chilies(Coarsely sliced. Adjust quantity for heat level. Thais use 5 to 10 for a properly fiery version.)
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• 2 tbsp oyster sauce(Provides the body and slight sweetness of the sauce.)
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• 1 tbsp fish sauce(Seasoning and umami.)
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• 1 tbsp light soy sauce(Additional salt and color.)
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• 1 tsp dark soy sauce(For color only. A small amount gives the dish its characteristic mahogany color.)
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• 1 tsp sugar(Palm sugar is traditional. Balances the salty elements.)
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• 1 cup fresh holy basil leaves(Kra pao, not Thai sweet basil (horapa). Holy basil has a peppery, clove-like quality. Added off heat only.)
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• 3 tbsp vegetable oil(For the stir-fry. The wok should be smoking before the garlic goes in.)
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📝Instructions

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1. 1

   Mix the oyster sauce, fish sauce, soy sauces, and sugar together in a small bowl to create the sauce. Have all ingredients prepped and within reach - this cooks in under 5 minutes 5 minutes.

2. 2

   Heat a wok or large skillet over maximum heat until smoking. Add oil. Immediately add the garlic and chilies and fry for 20 to 30 seconds 30 seconds until fragrant and slightly golden.

3. 3

   Add the ground pork and spread it across the wok surface. Leave undisturbed for 30 seconds 30 seconds to sear. Then break it apart vigorously with a spatula and toss constantly to brown evenly. The meat should be getting crispy at the edges.

4. 4

   When the pork is fully cooked and beginning to caramelize, pour the sauce over and toss to coat everything evenly. Cook for 30 more seconds until the sauce is absorbed and the pork looks glossy.

5. 5

   Remove the wok from heat completely. Add the holy basil leaves and toss with the residual heat. They will wilt in seconds. Taste and adjust seasoning. Serve immediately over hot jasmine rice, topped with a Thai fried egg (kai dao) cooked in abundant oil until the edges are crispy and the yolk is just runny.