- Using a pestle and mortar or blender, make a paste with the chillies, garlic, shallot and a pinch of sea salt.
- 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.
- Add the porc mince and stir-fry in the oil and garlic chilli paste until cooked through. Then add the green beans.
- 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.
- Add the holy or Thai basil and turn off the heat, allowing the leaves to wilt and mix well.
- Serve over hot jasmine rice with a crispy fried egg on top, a squeeze of lime juice and extra herbs for garnish.
Stir-fried porc with holy basil by The Hangry Bear
- Prep time 5 mins
- Cook time 20 mins
- Serves 2
For Porc From Wales Week 2021, we teamed up with @bradleyhangrybear – aka South Wales-based food blogger Bradley – to show why we should be choosing to source our porc 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 porc. 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.”