Sunday, June 18, 2006
Pad Krapao Mu - Thai Basil Pork
In honor of Father's Day, here is my version of a dish that my parents used to make for me all the time as a kid. Whenever I order this in Thai restaurants, it never tastes as good as the way my dad and mom made it. Also, in some restaurants, they use pieces of meat instead of ground meat. I don't know which is more authentic, but I like using ground meat because that's what I grew up on. And I like the texture that the ground meat adds.
What gives this dish it's unique flavor is the Thai basil. Do NOT try to substitute Italian or sweet basil in this dish. It's not the same. Thai basil is spicier than Italian basil, and it's very fragrant.
PAD KRAPAO MU - THAI BASIL PORK
2 tablespoons olive oil
6 large cloves of garlic, minced
8 thai chile peppers, finely sliced
2 lbs of lean ground pork
2 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
2 tablespoons sherry or dry wine
2 packets Splenda
1 1/2 cups of Thai basil leaves
1) In a large pan, heat olive oil over medium heat.
2) Add minced garlic and chile peppers. Stir fry for 30 seconds.
3) Add in the ground pork and break into small clumps. Cook for 2 minutes, stirring constantly.
4) Stir in the oyster sauce, soy sauce, black pepper, and sherry. Continue cooking until pork is cooked through.
5) Add in the Splenda and basil leaves. Cook for an additional minute or until the basil leaves or wilted.
Serve with rice.
Makes 4-6 servings.
Ed's 1st Note: You could also make this dish with ground beef or ground chicken.
PS. Check out other herb-related recipes at Weekend Herb Blogging. This week's recap will be hosted by Virginie at Absolutely Green.