Food & Recipes

Thai Basil Pork 九层塔炒肉碎 Pad Kra Pao

I truly believe my cooking skill has improved thanks to the Circuit Breaker, or at least, I am now more adventurous in trying out new dishes, since we try not to dine out (we totally got it that Singapore had moved on to Phase 2 because of the economy, not because the COVID-19 condition is getting better), Kpo Kia and papa had to eat whatever I cook. Wuahaha!

Found the Thai Basil Chicken recipe from Youtube, and I decided to give it a try. I adjusted the recipe slightly for our Thai Basil Minced Pork rice based on the available ingredients in my kitchen, end result: Kpo Kia and papa pretty like the dish, and they can finish their portion! *Happy*


(serves 3 pax)

  • 3 cloves of chopped garlic
  • 2 pcs of chopped shallots
  • 300g of minced pork
  • A handful of holy basil


  • 1 tablespoon of oyster sauce
  • 1 tablespoon of fish sauce
  • 1/2 tablespoon of dark soy sauce
  • 1 teaspoon of sugar


  1. In a wok over medium heat, add the oil, garlic and shallots till fragrant
  2. Add in the minced pork, spread out and breaking it up into small bits and allowing it to crisp up
  3. Add in Thai Basil leave once the meat is 80% done
  4. Add in the seasoning and stir-fry for a minute or so (original recipe mentioned if you like the dish to comes with some gravy, can add 1/8 cup of chicken stock, but I didn’t since the minced pork already release liquid while cooking)
  5. Serve with white rice.

I like to serve it with sunny side up eggs to make make the dish more ‘colorful’ and looks like those we bought from outside stores.

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