top of page
  • Writer's pictureJust a Tad Salty


Updated: Aug 1, 2020

Quick and easy. Under thirty minutes you will have a dish that is simply flavorful and delicious. My son loves to eat this dish especially when he breaks the egg yolk and mixes it with the rice and pork, making the dish richer in taste and oh, a comfort food, indeed!


1 pound ground pork

2 medium shallots, minced

5 cloves garlic, minced

3 Thai chile, minced (or more depending on your heat preference)

½ table spoon brown sugar

1 ¼ tablespoons fish sauce

1 ½ tablespoons soy sauce

½ tablespoon oyster sauce

¼ cup chicken broth or water

1 cup of fresh basil leaves

Oil for sautéing

Fresh lime for garnishing, plus freshly squeezed lime juice to drizzle on the dish.



Using a wok or skillet on medium heat, sautè shallots and garlic in hot oil. Stir and let cook for 2 to 3 minutes, or until aromatic.

Add the Thai chiles, stir and cook for about a minute.

Turn heat up to high, then add the ground pork. Make sure to separate and break the ground pork into bits.

Add brown sugar, fish sauce, soy sauce, oyster sauce. Stir fry for 1-2 minutes.

Add chicken broth or water. Mix well. Use chicken broth or water to deglaze the wok or skillet.

Once ground pork achieves crispiness you desire, add the fresh basil leaves. Continue to stir fry until basil leaves are wilted to your liking.

Serve with steamed Jasmine rice. Garnish with slices of fresh lime. If you wish, to cut the saltiness and add a bit of tang, squeeze lime and drizzle some fresh lime juice over the dish.

Pork Basil Thai
Download PDF • 44KB


Recent Posts

See All


bottom of page