Stir-Fried Mince Pork With Basil


Today’s dinner was “Stir-Fried Mince Pork With Basil”.  It’s the first thing I think of when I want to eat something spicy.  I thought I make it all the time but it’s been more than 2 months since I made it last time, time flies.  You only need a few ingredients and there isn’t a lot of preparation involved except that making the sauce is a bit of a bother.  It’s easy, quick and very satisfying.  I used to get hold of Holy Basil but it’s not available in a nearby supermarket so I stopped caring and now just use Thai Basil or Sweet Basil.  Although I know its Thai name suggests you have to have holy basil but I personally don’t feel bothered with the difference made by holy basil and Thai or Sweet basil.


Incidentally, I also put an fried egg on each mould of rice and I like the fried egg crispy outside and runny inside.  I think in Thailand they cook the egg yolk all the way through, but I prefer it runny.









It was quite spicy and made our mouths tingle, but it was delicious.  I think, though, the amount of pork I used is a little too much.  The original recipe I learned at a cooking class used 200g pork for 2 of us to have it on its own but I thought it wasn’t enough so I’ve been using 300g for 2, but it’s getting too much for us.  I’ll reduce it to 250g next time.




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