Stir-fried pork with holy basil by The Hangry Bear

  • Prep time 5 mins
  • Cook time 20 mins
  • Serves 2


  • 300g pork mince
  • 5 garlic cloves
  • 1–4 bird’s eye chillies (adjust the quantities to your preferred spice level)
  • 1 small shallot
  • 3 tbsp vegetable oil
  • 100g green beans, cut into 1cm pieces
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1½ tbsp Kecap Manis (sweet soy sauce)
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 2-4 tbsp water
  • a handful of fresh holy basil, stems removed (replace with Thai basil if needed)
  • salt and pepper

To serve and garnish:

  • cooked jasmine rice
  • 2 eggs
  • vegetable oil
  • fresh lime
  • fresh chilli
  • coriander
  • holy basil or Thai basil, stems removed


For Porc From Wales Week 2021, we teamed up with @bradleyhangrybear – aka South Wales-based food blogger Bradley – to show his favourite stir-fried pork recipe and why we should be choosing to source our pork locally.

Here’s what Bradley says about his recipe:

“Stir-fries are quick and easy, but if you normally use a sachet sauce don’t be intimidated by making one from scratch – the result is much more fragrant and authentic and it is not as much effort as you think! This recipe is based on the Thai street food classic pad krapow moo, meaning stir-fried holy basil pork. The savoury spiced flavours in this dish make for great comfort food and the best way to serve this is with a crispy, fried runny egg on top.”

  1. Using a pestle and mortar or blender, make a paste with the chillies, garlic, shallot and a pinch of sea salt.
  2. Heat the oil in a wok until hot and fry off the chilli garlic paste for a few seconds until fragrant. Make sure you don’t burn the garlic or it will become bitter.
  3. Add the pork mince and stir-fry in the oil and garlic chilli paste until cooked through. Then add the green beans.
  4. Add the oyster sauce, fish sauce, soy, kecap manis and sugar. Stir-fry until reduced and bubbling, then add the water. Taste the dish and adjust the flavours to your liking: the dish should be spicy, sweet and salty. Season with pepper as the sauce already contains salt.
  5. Add the holy or Thai basil and turn off the heat, allowing the leaves to wilt and mix well.
  6. Serve over hot jasmine rice with a crispy fried egg on top, a squeeze of lime juice and extra herbs for garnish.
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