Thai Basil Pork

Thai Basil Pork

The Spruce / Maxwell Cozzi

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Yield: 2 bowls
Nutrition Facts (per serving)
770 Calories
44g Fat
23g Carbs
69g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 770
% Daily Value*
Total Fat 44g 57%
Saturated Fat 9g 44%
Cholesterol 275mg 92%
Sodium 2860mg 124%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 69g
Vitamin C 80mg 399%
Calcium 129mg 10%
Iron 4mg 23%
Potassium 1376mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful basil pork stir-fry is classic Thai food at its tastiest. Usually, this dish is made with ground pork, but nearly any type of pork or chicken can be used. Commonly found from street markets and vendors, this savory dish is easy to make and can turn a weeknight dinner into a feast of wonderful flavors.

For our recipe, we used pork loin cut into thin strips, but chicken breast or sliced beef also wonderfully absorb the flavors of the sauce. In that regard, you might want to order some Golden Mountain sauce to make this dish—an ingredient similar to soy sauce but not quite the same thing. It will give the recipe a particular Thai flair.

Golden Mountain sauce is made from fermented soybeans and is saltier than soy but also sweeter as it contains sugar. It's a staple in Thai cuisine that some Asian markets may carry (or larger supermarkets with more international food items), but your safest bet is an online retailer.

For a wholesome meal, serve with coconut white jasmine rice and a cucumber salad.


For the Stir-fry Sauce:

  • 2 tablespoons oyster sauce

  • 2 to 3 tablespoons Golden Mountain sauce

  • 1 tablespoon fish sauce

  • 1 teaspoon dark soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons freshly squeezed lime juice

For the Pork:

  • 3 tablespoons cooking oil

  • 4 to 5 cloves garlic, finely chopped

  • 1 to 2 red chiles, finely chopped; or 1/2 to 3/4 teaspoon dried crushed chile

  • 3/4 to 1 pound pork loin, cut into thin strips; or chicken or beef

  • 1/4 cup chicken stock, divided

  • 1 large egg

  • 1/4 to 1/2 cup fresh basil, chopped

  • 4 to 5 green onions, sliced

  • 1 red chile, sliced, for garnish

For Serving:

  • 3 cups cooked Thai jasmine rice, optional

Steps to Make It

  1. Gather the ingredients.

    Thai basil pork ingredients

    The Spruce / Maxwell Cozzi

  2. Combine all the stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.

    Stir-fry sauce ingredients together in a cup

    The Spruce / Maxwell Cozzi

  3. Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons of oil and swirl around. Add the garlic and chile and stir-fry for 30 seconds to 1 minute to release the fragrance.

    Garlic, chile and oil in a wok

    The Spruce / Maxwell Cozzi

  4. Add the pork, chicken, or beef and cook, stirring, until the meat is nearly done, or about 5 to 6 minutes.

    Pork in a wok with garlic and chile

    The Spruce / Maxwell Cozzi

  5. Add half of the chicken stock as you stir-fry to keep ingredients sizzling.

    Chicken stock added to the pork in the wok

    The Spruce / Maxwell Cozzi

  6. Push ingredients to one side of the wok or pan and crack the egg into the middle.

    An egg cracked into one side of the wok

    The Spruce / Maxwell Cozzi

  7. Scramble the egg quickly using the wooden spoon and then mix it in with the other ingredients.

    Scramble the egg and then mix it in with the other ingredients

    The Spruce / Maxwell Cozzi

  8. Add the stir-fry sauce and stir to incorporate.

    Stir-fry sauce added and stirred into the ingredients in the wok

    The Spruce / Maxwell Cozzi

  9. Reduce heat to medium-low and simmer for 2 to 3 minutes, adding a splash of the stock if you think the preparation needs more moisture.

    More stock added to the pork in the wok

    The Spruce / Maxwell Cozzi

  10. Add the remaining chicken stock plus the basil and green onions. Stir well. Reduce heat to low and taste. The dish should be on the salty side and as spicy as you can tolerate. If it's too salty, add another squeeze or two of lime juice. If it needs more salt, add more fish sauce or Golden Mountain sauce. Add more fresh or dried chile if desired.

    Chicken stock plus the basil and green onions added to the pork in the wok

    The Spruce / Maxwell Cozzi

  11. Serve immediately with plenty of rice on the side.

    Thai basil pork with rice on the side on a plate with a fork

    The Spruce / Maxwell Cozzi


The sauce from this pork recipe goes well with seafood and chicken. Follow the method above but adjust the cooking time depending on the protein you're choosing. Go for chicken tenders, very firm white fish or salmon, or try scallops or shrimp. Serve with rice and a few extra wedges of lime on the side.

How to Store and Freeze Thai Basil Pork

This dish will keep in the fridge in a covered container for three to five days. You can also freeze it for longer storage—up to two or three months—along with the rice.

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