Thai Basil pork stir-fry
Ingredients
- 2 tablespoons peanut or vegetable oil
- 1 brown onion, finely chopped
- 2 tablespoons (80g) Thai-style paste (see tips)
- 500g Otway Pork mince
- 1/3 cup brown sugar
- 1 tablespoon fish sauce
- 4 eggs
- ½ cup Thai basil or basil leaves + extra to serve (see tips)
- Steamed rice and sliced Lebanese cucumber, to serve
Method
- Add oil, onion and Thai-style paste to a cold wok. Place the wok over high heat. Stir-fry for 4-5 minutes until onion is tender.
Add pork. Stir-fry, breaking up the mince with a wooden spoon, for 4-5 minutes or until the pork is white.
Add sugar and fish sauce. Stir to combine.
Spread and press the pork around the wok and cook without stirring, for 3 minutes or until pork begins to caramelise. Stir-fry for 30 seconds then spread the pork around the wok and cook without stirring, for 3 minutes or until evenly browned and caramelised.
While the pork is cooking, fry the eggs to your liking in an oiled pan over medium-high heat. Transfer to a plate and keep warm.
Toss Thai basil or basil through pork.
Serve with eggs, rice, cucumber and extra Thai basil leaves. If you like, team with sliced long red chilli, sriracha sauce or sweet chilli sauce for extra heat.
Tips
Convenient Thai-style paste is a fresh blend of lemongrass, ginger, coriander and chilli. It is available in the chilled section in the produce area in supermarkets.
