Fried pork with century eggs and thai basil leaves recipe
Fried Pork with Century Eggs and Thai Basil Leaves recipeThis article was published by: Matthew
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Recipe introThis recipe for Fried Pork with Century Eggs and Thai Basil Leaves combines a delightful mix of flavors and textures. The crispy fried pork is paired with the unique creaminess of century eggs and the aromatic freshness of Thai basil leaves. This dish offers a perfect balance of savory, tangy, and herbal notes. It is easy to prepare and makes for a satisfying meal that is sure to impress.
Keywords: fried pork, century eggs, Thai basil leaves, recipe, flavorful.
Fried pork with century eggs and thai basil leaves recipe details
|300 g||minced pork|
|3 tbsp||chilies, chopped|
|2 tbsp||garlic, chopped|
|1 tbsp||pork stock granulate or chicken stock powder|
|1 tbsp||light soy sauce|
|1 tbsp||dark soy sauce|
|1 tbsp||oyster sauce|
|1 tbsp||fish sauce|
|1 tbsp||palm sugar|
|1 handful||Thai basil leaves (Bai Gaprau), split in 2 portions|
|oil, to deep-fry basil leaves|
|oil, to deep-fry eggs|
|cucumber, sliced, to garnish|
InstructionsPeel the eggs carefully and cut into quarters. This works best if you hold the eggs in your hand. In a small pot, heat oil. Roll the quartered eggs in flour and deep-fry in hot oil until golden brown. Set aside and drain on paper towels.
Grind chilies and garlic briefly, using a mortar.
In a wok or pan, heat oil and fry the chili and garlic mixture for about 1 minute. Add the minced pork and stir until well combined. Add the stock powder. Fry until the meat is is quite dry, then season to taste using the sauces and sugar. Carefully add the fried eggs and one part of the basil leaves.
Heat oil in a small pan and fry the other part of the basil leaves. They only need a short time to become crispy; take care not to burn them. Put on kitchen paper to drain.
Arrange the meat on a platter, sprinkle with the crispy fried basil leaves and garnish with some cucumber slices. Serve with rice.
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
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