Stir fries are definitely some of my favourite savoury recipes to cook. Can there be anything easier than just frying all ingredients in one pan? I first heard about Thai basil pork from a friend a few weeks ago and it instantly had my attention. I generally love Asian cuisine, but I only ever cooked curry stews. An oriental, Thai stir fry with basil and lime sounded too good not to try it. And so I did.
I found a recipe online and adjusted it slightly. A few days later, I made it for a second time, adding another batch of adjustments – and here’s what I ended up with.
Ingredients (serves 4):
- 500g pork mince
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green chilli
- 4 garlic cloves
- 1 onion
- a few big handfuls of basil
- 1 lime
- soy sauce
- cooking oil
- mixed Italian herbs, salt, pepper
Fry the pork in a wok with cooking oil (I like to use coconut oil, but any oil will work fine). Keep stirring the meat in the pan until it’s no longer raw, then transfer it to a separate dish.
Finely chop the onion, chilli and peppers. Move them on to the same wok you used to fry the meat. Press the garlic into the pan, add a bit more of cooking oil (there should be some left after cooking the meat) and fry, stirring constantly, for a few minutes until softened.
Add the pork to the wok. Drizzle everything with about a tablespoon of soy sauce and season with salt, pepper and mixed Italian herbs. Finally, add two big handfuls of basil to the pan and fry for another minute, until the basil has wilted.
Take the wok off the heat. Squeeze the juice out of one lime into the pan and stir for the final time.
Serve with rice, garnished with a quarter of a lime and basil.
Zesty Thai Basil Pork
An oriental, Thai basil pork with a hint of lime
Ingredients
- 500g pork
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green chilli
- 4 garlic cloves
- 1 onion
- a few big handfuls of basil
- 1 lime
- soy sauce
- cooking oil
- mixed Italian herbs, salt, pepper
Directions
1. Fry the pork in a wok with cooking oil until no longer raw.
2. When cooked, transfer the meat to a separate dish.
3. Finely chop the onion, chilli and peppers.
4. Move them on to the same wok you used to fry the meat.
5. Press the garlic into the pan, add a bit more of cooking oil and fry, stirring constantly, for a few minutes until softened.
6. Add the pork to the wok.
7. Drizzle everything with about a tablespoon of soy sauce and season with salt, pepper and mixed Italian herbs.
8. Add two big handfuls of basil to the pan and fry for another minute.
9. Take the wok off the heat.
10. Squeeze the juice out of one lime into the pan and stir for the final time.
11. Serve with rice.
Alphe's Corner 
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