Thai Basil Pork

Thai Basil Pork

The Spruce / Maxwell Cozzi

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
784 Calories
45g Fat
27g Carbs
68g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 784
% Daily Value*
Total Fat 45g 57%
Saturated Fat 9g 44%
Cholesterol 276mg 92%
Sodium 1645mg 72%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 15g
Protein 68g
Vitamin C 290mg 1,452%
Calcium 101mg 8%
Iron 4mg 21%
Potassium 1410mg 30%
*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 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 take on the flavors of the sauce. In that regard, you might want to order some Golden Mountain sauce to make this dish, as this particular ingredient, similar to soy sauce but not quite, gives the recipe a particular Thai flair that plain soy sauce wouldn't. Made out of fermented soybeans, this sauce is saltier than soy, but also sweeter as it contains sugar. The sauce is a staple in Thai cuisine but only recently has been discovered in other parts of the world. Some Asian markets might carry it, but your safest bet is an online retailer.

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

Ingredients

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 lime juice (fresh-squeezed)

For the Pork:

  • 3 tablespoons cooking oil

  • 4 to 5 cloves garlic (finely chopped)

  • 1 to 2 red chilies (fresh, finely chopped; or 1/2 to 3/4 teaspoon dried crushed chili)

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

  • 1/4 cup chicken stock

  • 1 large egg

  • 1/4 to 1/2 cup fresh basil (chopped)

  • 4 to 5 green onions (sliced) 

  • Garnish:

    1 red chili (fresh; sliced)

For Serving:

  • Optional:

    3 cups cooked Thai jasmine rice

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.

    Combine all the 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 chili and stir-fry for 30 seconds to 1 minute to release the fragrance.

    garlic, chili and oil in a wok

    The Spruce / Maxwell Cozzi

  4. Add the pork, chicken, or beef and stir-fry until the meat is nearly cooked, or about 5 to 6 minutes.

    add pork to the wok

    The Spruce / Maxwell Cozzi

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

    add chicken stock 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.

    crack an egg on one side of the wok

    The Spruce / Maxwell Cozzi

  7. Stir-fry to scramble the egg and then mix it in with the other ingredients.

    Stir-fry to 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.

    Add the stir-fry sauce to the ingredients in the wok and stir to incorporate

    The Spruce / Maxwell Cozzi

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

    add more stock 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-test. The dish should be on the salty side and as spicy as you can tolerate. But if too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce or Golden Mountain sauce. Add more fresh or dried chili if desired.

    Thai Basil Pork, Add the remaining chicken stock plus the basil and green onions to the pork in the wok

    The Spruce / Maxwell Cozzi

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

    Thai Basil Pork

    The Spruce / Maxwell Cozzi

Basil Seafood

The stir-fry sauce from our pork recipe is actually quite tasty on seafood. Follow the method above as is, but adjust the cooking time depending on the protein you're choosing. Go for very firm white fish or salmon, scallops, or shrimp. Serve with rice and a few extra wedges of lemon on the side.

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