The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pork pad kra pao with fried egg


You'll need

90 ml vegetable oil 2 garlic cloves, finely chopped 600 gm coarsely minced pork 100 gm snake beans (about ½ bunch), cut into 2cm lengths 4 red shallots, thinly sliced 1 tbsp roasted chilli paste (see note) 70 ml fish sauce, or to taste 1½ tbsp each dark soy sauce and sweet soy sauce, or to taste 1 tsp caster sugar, or to taste ¾ cup (loosely packed) Thai basil (see note) 4 eggs To serve: steamed jasmine rice and thinly sliced long red chilli

Method

  • 01
  • Heat 60ml oil in a wok or deep-sided frying pan over high heat. Add garlic and pork, stir-fry until beginning to brown (2-3 minutes). Add beans, shallot and chilli paste, stir-fry until fragrant (1-2 minutes), add fish sauce and soy sauces and cook until pork is cooked through and liquid is reduced by half (3-4 minutes). Season to taste with sugar, fish sauce, soy sauces and freshly ground pepper, remove from heat, stir through basil.
  • 02
  • Meanwhile, heat half the remaining oil in a large frying pan over medium-high heat, crack two eggs into pan and cook until eggwhite starts to brown around edges (1 minute), cover, cook until yolk is cooked to your liking (1-2 minutes for soft yolks), transfer to a plate. Repeat with remaining oil and eggs.
  • 03
  • Serve pork mixture and steamed rice in bowls, topped with a fried egg and thinly sliced chilli, with extra fish sauce to taste.
Note Roasted chilli paste is available from select Asian grocers. If Thai basil is unavailable, substitute regular basil.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×