Thai basil stir fry is an easy, flavor packed, sweet, and spicy dish. Adding in some crispy pork belly brings this dish to another level of deliciousness. The sauce clings to the crispy pork belly and when topped with an egg, with a slightly runny yolk, forms something reminiscent of a fried rice but significantly better.

The star of this dish is the crispy pork belly. To get the pork belly crispy you could go through the long traditional technique, there are plenty of recipes for how to get this, or you can quickly fry it in some seasoned flour and hot oil. For this recipe I went with the latter. The pork belly is sliced into bite size pieces, coated in flour, then fried until golden brown. Its then added to the sauce and it creates an amazing flavor.

To make the sauce is simple. Combine some common Asian sauces (soy sauce, fish sauce, oyster sauce, and hoisin) with a significant amount of garlic in Thai chilies in a wok and let it reduce into a glaze. One surprising thing about this sauce is while it does have some heat its not as spicy as you would think. It is a very balanced sweet and spicy flavor. If you are concerned about the heat level you can reduce the amount of peppers used or sub in some slightly less spicy peppers. The sweetness in these sauces is able to balance a lot of heat.

This crispy pork belly Thai basil stir fry delivers the perfect balance of sweet and spicy with some amazing umami layers, from the sauces, and will quickly become one of your favorite recipes.

Crispy Pork Belly Thai Basil

Recipe by The Bored Foodie Course: MainCuisine: Thai
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 lb 2 Pork Belly (Cut into 1" Strips)

  • 1/3 C 1/3 AP Flour

  • 1 t 1 Kosher Salt

  • 1 C 1 Peanut Oil (Separated into 3/4C and 1/4C)

  • 1 oz 1 Thai Basil (Whole leaves removed from stems, Italian Basil will work too)

  • 10 10 Thai Chilies

  • 8 Cloves 8 Garlic

  • 1/2 lb 1/2 Green Beans

  • 4 C 4 Cooked White Rice

  • 4 4 Eggs (1 per serving)

  • Sauce
  • 1/4 C 1/4 Oyster Sauce

  • 1/4 C 1/4 Soy Sauce

  • 2 T 2 Fish Sauce

  • 2 T 2 Hoisin Sauce

  • 2 t 2 Coarse Ground Black Pepper

Directions

  • Heat 3/4 C, enough for 2 inches of oil in the bottom of a sauce pan, to 350°F.
  • Cut pork belly into 1 inch by 1/2 inch strips. Coat with flour.
  • Fry pork belly in batches, depending on the size of your pot, for 5-8 minutes. Remove pork from oil when golden brown, place on cooling rack or towel to drain, and lightly sprinkle with kosher salt. Repeat until all pork has been fried. Leave oil in pot for eggs, on a lower heat.
  • While pork is frying make sauce by combining all ingredients in a small bowl and whisking until combined.
  • Start rice and follow directions on package.
  • Chop Thai chilies and garlic roughly then combine them in a bowl, this can be done in a small food processor or with a mortar and pestle. Set aside.
  • in a large wok or fry pan heat remaining 1/4 cup of oil.
  • When oil is hot add in the chili pepper and garlic mixture and constantly stir for 30 seconds. Add in the crispy pork and green beans to the oil. Continue to stir.
  • Add sauce and basil to the wok and stir and toss to coat. Cook until sauce thickens and forms a glaze. This will take about 5 minutes depending on your pan.
  • While sauce is thickening turn up heat of the oil used to fry the pork. Once hot fry eggs by cracking each into the oil individually, and using a spoon, basting the tops of the eggs with hot oil. The eggs will cook very quickly, I left mine with the yolk still runny in the middle. When eggs are cooked remove from oil and allow to drain on paper towels. Approximately 1-2 minutes per egg.
  • Serve by adding rice to a bowl, then topping with the pork mixture, and topping everything with the egg.

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