Thai Basil Minced Pork (20 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Thai Basil Minced Pork is a flavorful and aromatic stir-fry dish commonly found in Thai cuisine. This quick and easy recipe features ground pork cooked with fresh Thai basil leaves, garlic, chili, and a savory sauce. The combination of fragrant herbs and spices creates a delightful balance of flavors, with the basil adding a unique herbal note. The dish is typically served over steamed rice and makes for a satisfying and delicious meal.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb (450g) ground pork
  • 3 cloves of garlic, minced
  • 2 Thai bird’s eye chilies, chopped (adjust to your spice preference)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves

Instructions

  1. Heat the vegetable oil in a large pan or wok over medium-high heat.
  2. Add the minced garlic and chopped Thai chilies to the pan. Stir-fry for about 1 minute or until fragrant.
  3. Add the ground pork to the pan and break it up with a spoon. Cook for about 4-5 minutes until the pork is browned and cooked through.
  4. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce mixture over the cooked pork and stir to combine.
  5. Add the fresh Thai basil leaves to the pan and continue to stir-fry for another minute until the basil leaves wilt.
  6. Remove from heat and serve the Thai Basil Minced Pork over steamed rice.

Notes

Do be sure to use fresh Thai basil leaves for the best flavor if possible (Thai basil has a distinct aroma and taste that elevates the dish). If you’ve never used Thai bird’s eye chilies before, start modestly as they can be quite hot.  Feel free to customize the dish by adding other vegetables such as bell peppers, onions, or green beans for extra texture and color. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 85mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

For Tomorrow's Dinner

Creamy Kale and Pasta Bake (1 Hour)

Creamy Parmesan Orzo with Asparagus (30 Minutes)

Pea, Ham, and Potato Soup (1 Hr, 10 Mins)

Sweet and Sour Shrimp (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!