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 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 take on pad kra pao with ground chicken — it’s quickly become a favorite! In this version, tender ground pork is 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. Top with a fried egg, then serve over steamed Jasmine rice. It’s a true 25-minute meal!
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.
Ingredient Notes
- Neutral oil has a higher smoke point than olive oil and is better for high heat. Use something like grapeseed, canola, or avocado oil.
- Pay attention to whether you’re using low-sodium soy sauce or full sodium, then adjust seasoning accordingly.
- Thai basil and Italian basil are not the same thing. Thai basil has a slightly spicy, anise-like flavor, while sweet basil (used in Italian cooking) is milder and more herbaceous. While you can use Italian basil in a pinch, understand that it’s not the same.
- If you need to make this gluten-free, simply substitute soy sauce with tamari or coconut aminos. Easy!
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
My own take on serving this 😬💁🏻♀️: 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 incredible 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 the stir fry less spicy, but its known for its heat. I use 2-3 birds eye chiles, but add less if you prefer.
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! If you this this easy ground pork stir-fry recipe a try, please let us know by leaving a review and rating below!
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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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