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!
Ingredient Highlights
- Use a neutral oil, which has a higher smoke point than olive oil.
- Low-sodium soy sauce is best for controlling the overall saltiness.
- 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 they’re not the same.
- To make gluten-free, substitute soy sauce with tamari.
Quick Enough For Busy Weeknights!
I’m constantly looking for easy, flavorful weeknight dinner ideas (you know, the kind that can be on the table in under 30 minutes), and this is consistently a favorite. Here’s how to make it:
My own take on serving this 💁🏻♀️: While in no way authentic, 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.
You can certainly make this less spicy, but the dish is known for its heat. I use 2-3 birds eye chiles.
Serving Suggestions
There’s nothing more classic than steamed Jasmine rice, but I’ve also served the ground pork mixture over udon noodles and thought it was great.
I typically stir in an entire bag of fresh spinach. Not traditional, but a girl needs her greens! If you’re looking for a veggie dish to enjoy on the side, try these spicy, tangy Brussels sprouts or blistered shishito peppers with lots of garlic.
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.
My family loved this recipe! It was packed with flavor and super delicious. We like spicy, so I increased the peppers and garlic. I’m looking forward to having this for lunch tomorrow.
Amazing! I make this recipe at least once a month, though admittedly it’s usually the Thai stir-fry with ground chicken. I like spicy too! I always buy Thai chiles from HMart where you get ~30 peppers for something ridiculous like $3, then just keep ’em in the fridge. So then I always have them on hand. I know it’s a weird suggestion, but you should totally try a drizzle of Kewpie mayo on top next time lol. It’s my favorite!