25-Minute Ground Pork Stir-Fry with Basil
Pad Kra Pao, or Thai Basil Pork Stir Fry, is a quick, flavor-packed dish that perfectly balances savory, spicy, and slightly sweet flavors. (This is seriously why I love Asian cuisine so much!)
I’ve Made This 4x In One Month (No Joke)
It’s possible you’ve already tried my pad kra pao with ground chicken — it’s become a quick favorite! In this version, tender ground pork is used instead, stir-fried with scallions, garlic, Thai chiles, and shallots. They’re coated in a rich, fragrant sauce then quickly cooked with lots of fresh Thai basil leaves. Topped with a fried egg and enjoyed over steamed Jasmine rice, this is a true 25-minute meal that is deliciously flavor-packed.
For more Thai-inspired recipes (I have a serious craving for all things Thai food…), try my tender and juicy Thai turkey meatballs, fragrant lemongrass chicken, or this quick and easy shrimp in coconut curry sauce next!
What You’ll Need
- Neutral oil to stir fry the pork and aromatics. I like grapeseed oil or sunflower oil, but canola or vegetable oil is also fine.
- Aromatics: scallions, garlic, Thai birds eye chiles, and shallot.
- Ground pork, the star of the pad kra pao! As you’ve likely guessed by now, this can be substituted easily with another ground meat of your choosing.
- For the sauce, you’ll need: low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar.
- For serving: extra fresh basil leaves (preferably Thai basil), steamed rice, fried eggs (with runny yolks, please!), and thinly sliced green onion.
The difference between Thai basil and Italian basil: Thai basil has a slightly spicy, anise-like flavor, while sweet basil (used in Italian cooking) is milder and more herbaceous. Thai basil is preferred for this dish to achieve more authentic flavors.
Ingredient Substitutions
You can of course switch out the meat if you want to try something else. Use ground chicken like I do in this version of pad kra pao or try ground turkey or beef next!
To make gluten-free, you’ll want to substitute soy sauce with tamari or coconut aminos.
Sugar can be swapped out for coconut sugar. I prefer this to honey.
Lastly, if Thai holy basil isn’t available, sweet basil or Italian basil will work in a pinch. The flavor will be different, but still delicious!
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
- Sauté aromatics. Heat oil in a large wok or skillet over medium-high heat. Add thinly sliced scallions, chopped garlic, Thai chiles, and shallots. Stir occasionally until fragrant and softened, just a minute or two. Adjust heat as needed so the garlic doesn’t burn!
- Cook the pork. Add ground pork, then use a spatula to help break it up. Cook until the pork is mostly done.
- Add the sauce. Add sauce ingredients along with sugar, then stir until the sugar has dissolved and the pork is evenly coated. Add lots of fresh basil leaves, then stir until wilted.
- Serve! Spoon Thai pork basil over steamed jasmine rice. Top each portion with a fried egg, then garnish with extra basil and sliced scallions. Enjoy immediately!
This is in no way traditional or authentic, but my favorite way to serve this–both the ground chicken and pork versions–is with a drizzle of Kewpie mayo. I know, I know! But it adds the most incredibly creamy, tangy flavor and I seriously love it.
Ari’s Best Tips!
- High heat for success! Use medium-high heat to cook the pork quickly without drying it out.
- Balance the sauce! Taste as you go and adjust the sauce ingredients as needed.
- Don’t overcrowd the pan. If doubling the recipe, cook in batches to ensure even cooking (or use a larger skillet).
Also, you can definitely make pad kra pao less spicy if you want, but its known for being a spicy Thai dish. I add 2-3 birds eye chiles, but use discretion and add less if you like.
Make-Ahead and Store
- Do in advance: Prepare the sauce and chop the aromatics in advance to save time during cooking.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
You can freeze pad kra pao in airtight containers for up to 2 months, then thaw overnight in a fridge before reheating. Then all that’s left is to steam some rice and fry up some eggs. Easy!
Serving Suggestions
The classic pairing is to serve stir fry ground pork and basil over steamed Jasmine rice. If preferred, you could enjoy the pork mixture over noodles.
When it comes to a quick weeknight stir fry, there’s nothing better than pad kra pao!
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Spicy Thai Basil Pork Stir-Fry (Pad Kra Pao)
Equipment
Ingredients
For the Thai Stir-Fry
- 2 Tbsp neutral oil, such as grapeseed oil
- 3 scallions, thinly sliced
- 8 cloves garlic, peeled and finely chopped
- 3 Birds eye chiles (also called Thai chiles), thinly sliced (use less if you want it less spicy)
- 2 medium shallots, peeled and finely chopped
- 2 lb (32oz) ground pork
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- 20-30 fresh Thai holy basil leaves (though you can substitute with Thai sweet basil or Italian basil — the flavor will be slightly different)
For Serving
- Cooked Jasmine rice (assume about ¾ cup cooked rice per person)
- 2 scallions, thinly sliced
- 2 fried egg per person, optional, but recommended
- Additional fresh basil leaves
Instructions
- Sauté the aromatics. Heat a large wok or skillet over medium heat. Add 2 Tbsp neutral oil, then add thinly sliced scallions, 8 chopped cloves of garlic, 3 chopped Thai chiles, and 2 chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes. Be careful not to burn the shallot or garlic.
- Add the pork. Add 2lb (32oz) ground pork, then cook, breaking up with a spatula, until mostly cooked through, about 3-5 minutes.
- Add sauce. When the pork is almost fully cooked, add the sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the pork is coated evenly in sauce. Stir in 20-30 fresh basil leaves and cook until wilted, another 1-2 minutes.
- Assemble, then serve! Serve generous spoonfuls of the Thai basil pork over steamed Jasmine rice. Top each portion with 1 fried egg (I recommend a runny yolk, but cook it to your preferred doneness), thinly sliced scallions, and a little extra fresh basil. Enjoy immediately!
Notes
- Nutrition facts are for the stir-fry only and do not include rice or fried eggs.
- If you have access to Thai holy basil, definitely use that. If not, Thai sweet basil or Italian basil leaves will work.
- To make-ahead: The sauce can be mixed ahead of time and stored in the fridge for up to 1 week. You can also cook the pork mixture a day in advance and reheat just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
- Freezing: Leftovers can freeze for up to 2 months. Freeze in individual portions for easy reheating. Thaw in the fridge overnight before reheating.
Nutrition
Photography by Jo Harding.
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