Zesty Thai Basil Pork on a plate, garnished with basil and lime

Zesty Thai Basil Pork

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

Zesty Thai Basil Pork on a plate, garnished with basil and lime

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 on a plate, with rice, basil and lime

Zesty Thai Basil Pork

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

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.


Oven baked potato wedges on a plate with chicken and peas
Oven baked potato wedges
Baked chicken and leek pie with puff pastry
Chicken and leek pie
Baked feta, olives and bell pepper muffins
Feta, olives and bell pepper muffins
Corn Flakes chicken nuggets with ketchup, on a plate
Corn Flakes chicken nuggets

Share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.