![]() Then pour in the sauce toss until everything is evenly coated in it.ĥ. Stir-fry the onion with the pork briefly, then add and stir-fry the smashed garlic and chilies until fragrant.Ĥ. Cook until the pork collar pieces are lightly browned but still pink in some parts.ģ. In a bit of oil in a large wok over high heat. This helps to release their spicy oils and infuse the sauce with it.Ģ. Transfer the garlic to a small bowl, then use the mortar and pestle to smash the chilies into a coarse paste. Pro-tip: Leave some chunky pieces so you can taste the garlic in each bite. Use a mortar and pestle to smash the garlic until nicely bruised. Slice the yellow onion and baby corn, and pick the holy basil leaves off the stems. Whisk together all the sauce ingredients in a measuring cup or bowl and set aside. Prepare the ingredients: Slice and marinate the pork collar with the marinade ingredients. However, in this version I use a full cup of chicken broth because I love having extra sauce that can be soaked up by the rice in my bowl! If you prefer not to have too much sauce, reduce the amount of broth you add to ¼ – 3/4 cup.įull ingredient list and amounts are in the recipe card below. Clear Chicken Broth: Traditionally, a splash of water or chicken broth is used in a Thai basil pork stir-fry to increase the amount of sauce.Baby Corn (optional): Although not traditionally used in a Thai basil pork stir-fry, I like its mildly sweet nutty flavor and the crunch it adds to the dish.However, either will taste great in this dish! Note that Italian basil is closer in flavor to holy basil than Thai sweet basil. If unavailable, substitute with regular Italian basil or Thai sweet basil leaves. In Asia, you can find it at the Thai stall in your local wet market. Look for it at a Thai grocery store or your local Asian supermarket if you’re based in the U.S. The stems of holy basil are furry and the leaves have ridges on the sides. Thai Holy Basil Leaves: This peppery and slightly spicy flavored Thai herb is the star ingredient in this dish.You can leave it out it if you don’t have it on hand. I’ve used it mainly for color and not heat. The large red chili is mild and tastes similar to bell pepper. You can omit them and use less Bird’s Eye (or any other hot chilies you can get in your area) for a milder dish. Thai Prik Kee Nu green chilies are tiny but FIERY HOT. Fresh Red & Green Chilies: I used a combination of red and green Bird’s eye chilies and Prik Kee Nu green chilies for heat.It’s like the one you’ve eaten in Thai restaurants, but you can customize it and make it with either ground chicken, pork, beef, or turkey.) (By the way, if you’re looking for ground/minced meat Thai holy basil stir-fry, my Thai Holy Basil Chicken dish is a less saucy and more traditional version of this classic Thai dish. The corn starch also helps to thicken the sauce. ![]() To flavor the pork pieces, I’ve tossed them in a simple marinade made with a combination of light soy sauce, fish sauce, ground white pepper and corn starch. Be sure to slice it thinly against the grain. The meat is incredibly tender and juicy, with an almost melt-in-your-mouth like texture once cooked because it’s quite fatty. Pork Collar Meat: I’ve used pork collar meat (also known as pork neck fillet, pork shoulder or Boston Butt) for this stir-fry.You can make it as spicy or mild or saucy or non-saucy as you like based on your preference! You can swap the pork collar for sliced chicken thighs, beef or pork fillet (tenderloin), or even tofu. EXTRA saucy! The spicy and garlicky Thai holy basil infused sauce tastes DELICIOUS when soaked up by steamed rice in your bowl!.It’s also made in one wok, so there’s less cleanup involved post cooking too. It’s quick and easy to make on any given weeknight in under 30 minutes.It’s so flavorful with lots of garlic and chilies, and it’s just as quick and easy to make on a weeknight! Why This Recipe Works I adore a traditional and classic, less saucy version of a Thai holy basil stir-fry dish made with ground meat too.īut this style of cooking this Thai basil pork dish is exquisite because there’s more of that tasty sauce to enjoy. Having PLENTY of the mouthwatering spicy and garlicky sauce to go with my white rice!ĭon’t get me wrong.Tender and juicy melt-in-your-mouth pork collar meat.Well actually, it’s the way I request them to make it for me because I love my: This version of Thai Basil Pork Stir-fry is inspired by the one at my favorite local Thai restaurant here. Tender and juicy pork collar meat slices, a savory-sweet sauce infused with peppery Thai holy basil and punchy and garlicky hot chili flavors, and lots and LOTS of this delicious sauce to be soaked up by warm steamed rice!
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