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Thai Pork: Pad Gaprao

Thai Pork: Pad Gaprao
© Julian Kutos
Home Food & Drinks Recipes Cooking Thai Pork: Pad Gaprao

Thai Pork: Pad Gaprao

Meat

Julian Kutos introduces Pad Gaprao: crispy seared minced meat with oyster sauce and Thai basil, simply delicious.

Julian Kutos

Ingredients
3 tablespoon(s) oil
2 twigs spring onion
3 cm ginger
1 handful garlic, peeled
chili
500 g pork, minced
1 tablespoon(s) soy sauce
5 tablespoon(s) oyster sauce
100 ml chicken stock
1/2 bunch Thai basil
salt
pepper
2 eggs
oil
iceberg lettuce or lettuce hearts to serve
  • Finely chop the ginger, onion, chilli and garlic. Roughly chop the basil. Heat oil in a pan.
  • Fry onion, ginger, chilli until translucent. Add the garlic and continue to fry. Add minced meat and fry.
  • When the meat gets a little colour, add soy sauce and oyster sauce. Sear until all the meat has coloured and cooked through. Add basil.
  • Deglaze with chicken stock and boil to reduce the stock. Whisk eggs together, add to the pork, stir and cook until eggs have set.
  • Finally, season with pepper. Wrap the meat mix in iceberg lettuce leaves to make small parcels or serve on top of the lettuce leaves. 

Step by step pictures of the preparation:

                                                    The ingredients for Pad Gaprao
Das Thai-Faschierte wird in einer Pfanne zubereitet und mit Kräutern und Gewürzen verfeinert.
Julian Kutos
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