Fried pork with century eggs and thai basil leaves recipe

Fried Pork with Century Eggs and Thai Basil Leaves recipe

This article was published by: Matthew

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Ingredients

4	century eggs
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
1 tbsp	flour
2 tbsp	oil
	oil, to deep-fry basil leaves
	oil, to deep-fry eggs
	cucumber, sliced, to garnish

Instructions

Peel 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.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a