Pork Pad Krapow

I’m a big fan of Thai food both in a take away version or coking at home. Recently I’ve been getting a takeaway from my local Thai which is a dish made with minced pork. So on Saturday I decided to have a go at making it at home and by some strange coincidence this article happened to be in the Guardian on Saturday. https://www.theguardian.com/lifeandstyle/2017/mar/31/pork-pad-krapow-recipe-thai-food-kay-plunkett-hogge-a-taste-of-home

Apart from the deep fried egg I followed the recipe to the book and served with Jasmine rice and also a Thai red curry, (this is exactly what I would order from the takeaway).

Serves 2
6 garlic cloves, peeled
6 bird’s eye chillies
1 large red chilli, cut into chunks
A pinch of sea salt
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1–2 tbsp water
A pinch of sugar
2 tbsp vegetable oil
300g pork, minced or roughly hand -chopped
100g green beans, topped, tailed and cut into 1cm pieces
1 large handful of picked bai krapow, or holy basil leaves – the more the merrier

For the eggs
2 eggs
Vegetable oil, for deep frying

1 In a pestle and mortar, pound the garlic, chillies and salt together into a rough paste, and set aside.

2 Now mix the soy sauces, fish sauce and 1 tbsp of the water together in a small bowl, and stir in the sugar to dissolve.

3 Heat the oil in a wok until its really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds, until you can smell everything in the pan, but not long enough to colour the garlic. Be careful as it will make your eyes water. Now, add the pork and stir-fry until it’s cooked through. Add the green beans, and stir-fry.

4 Add the soy and fish sauce mixture and stir through, allowing it to bubble up before adding nearly all the basil and wilting it into the dish.

5 Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.

6 For the eggs, heat about 2–4cm depth of vegetable oil in another wok and, when it’s super-hot, crack in an egg. Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute. Drain, and serve on top of your pad krapow and rice.



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