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PAD KRA PAO

Servings 4

Ingredients

  • 3 Tbsp neutral oil
  • 2 Tbsp shallots (sibuyas Tagalog), thinly sliced
  • 8 large cloves garlic, thinly sliced 
  • 3-4 Tbsp birds eye chili (siling labuyo), thinly sliced (deseeded if you want less heat)
  • 500 grams ground pork
  • 1 tsp sugar
  • 1 Tbsp fish sauce
  • 1 Tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp oyster sauce
  • ⅓ cup water
  • 40 grams holy basil leaves (can be substituted with regular Italian basil)
  • Salt and pepper to taste

For serving

  • Fried eggs
  • Lime or calamansi

Instructions

  • In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. 
  • Turn up the heat to high and add the ground pork, stirring frequently to break up the chunks.
  • Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce, stirring in between additions to incorporate, as well as crisp up the pork.
  • Deglaze the pan with water. Add the basil, and stir-fry until just wilted. Season with salt and pepper to taste. Serve over rice with a fried egg and a slice of lime (or calamansi).