Pork pad krapow is a dish that you will find all over Thailand – it’s a firm favourite and is absolutely delicious. You can make it with beef, lamb, chicken, or as we’ve gone for today, a lovely juicy pork version.
This is another in our series of recipes that feature just 7 ingredients all of which are easy to make. There are lots of extra little touches you could add to this recipe (onions, sugar etc) but we wanted to keep it super simple.
The key ingredient here is Thai holy basil (krapow) which has a wonderful vibrant, sweet and flavoursome aroma. You could use a little combination of mint and basil if you can’t get your hands on itm but many up-market delis and Asian food stores now stock it around the world.
Pork Pad Krapow: Ingredients
- Minced pork
- Fish sauce
- Soy sauce
- Thai sweet basil (traditional basil or a mix of mint will also work)
Start by cooking the rice. The easiest way to do this is using a rice cooker, but if you don’t have one simply cover the rice, bring to the boil and then turn it right down as soon as it comes to the boil.
Start by peeling and slicing the garlic and then chopping the red chilli. If you like the extra heat, leave the seeds in there, or remove them if you don’t want as much of a kick. Pick the basil leaves away from the stalks.
Fry off the chilli and garlic in a large frying pan or wok over a high heat. These could burn quickly, so keep them moving and cooking for about 45-60 seconds.
Add the minced pork and season with salt and pepper.
As the pork starts to brown off, you will want to keep poking it with a spoon or a spatula to break up any of the large lumps. Keep doing this until the meat has completely browned off.
With the meat nicely sealed, turn the temperature right up and add the soy sauce. Remember that soy can be very salty so just add a little at first and then taste.
Add some fish sauce and toss the meat until you have a slight sauce all over the meat.
Remove from the heat and add the krapow (or basil and mint if you are going that route). Be generous with the leaves, as this is where the unique flavour comes from.
Serve the pork pad krapow up immediately.
Now, admire the lovely new Thai dish that you have mastered!
If you liked this recipe you can find more of our recipes over on the Big 7 Food Instagram.