Spicy Thai Basil Pork
This dish brings me straight back to Thailand where you can find it on almost any menu. And if it’s not on the menu, ask for it and you’ll find yourself with a plate of the stuff in no time. It’s spicy, sweet, savory and simple to make. The 4 S’s.
- 4 tbsp canola oil
- 5 cloves garlic, minced
- 6 red Thai chillies, thinly sliced crosswise -this is spice level 5/5
- 1½ cups protein finely chopped here we used leftover pork tenderloin
- 1 medium yellow onion, thinly sliced
- ½ cup bean sprouts
- 1 cob of corn – corn cut from the cob (~ 1 cup kernels)
- 3 tsp white sugar
- 4 tsp fish sauce
- 3 tbsp oyster sauce (gluten free if needed)
- ½ cup basil leaves, sliced in two or VERY loosely chopped
- water, as needed
- 1 Sunny-side down (over easy) fried egg 1 per serving
Heat a non-stick skilled on medium until hot, add the canola oil. Add the garlic and the Thai chilies. Stirring occasionally until fragrant.
Add the protein. Cook for about 3 minutes. Add the onion, bean sprouts & corn. Cook, again stirring occasionally, until the protein & veggies are cooked through. About 8 minutes.
Add the sugar, fish sauce & oyster sauce. Cook for another 2 minutes. Meanwhile, if you’re topping the dish with an egg, fry it separately in some butter on another non-stick pan.
Add the basil. Stir, cook for 1 min. Serve with a side of rice & egg on top.