Thai Pork: Pad Gaprao
Thai Pork: Pad Gaprao
© Julian Kutos
Thai Pork: Pad Gaprao
© Julian Kutos
Ingredients
3
tablespoon
oil
2
sprig(s)
spring onion
3
cm
ginger
1
clove(s)
garlic, peeled
chili
500
g
pork, minced
1
tablespoon
soy sauce
5
tablespoon
oyster sauce
100
ml
chicken stock
1/2
bunch(es)
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:
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