Name: Pork pad kra pao with fried egg
Yield: 4
Ingredients: 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 Thai basil (see note) (loosely packed); 4 eggs; To serve: steamed jasmine rice and thinly sliced long red chilli

Ingredients

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 Thai basil (see note) (loosely packed)

4 eggs

To serve: steamed jasmine rice and thinly sliced long red chilli

Method

Main

1.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.

2.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.

3.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.
Notes

Styling by Emma Knowles