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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Spicy Basil & Pork Belly Stir-fry

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I’m a big fan of the flavour pork belly brings to a dish, and this spicy Thai stir-fry is no exception. Deep-frying it to begin with gives you a gorgeous crispy texture (make sure you don’t overcrowd the pan), and then the spicy chillies really bring this one home! Do try and look for Thai basil for a more authentic flavour, but if not, Italian basil is a great back-up option.

WATCH THIS RECIPE

THAI SPICY BASIL & PORK BELLY STIR-FRY

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

2

Ingredients

400g (14 oz) pork belly, skin removed, cut into bite-sized pieces

½ tsp ground white pepper

1 cup plain flour (all-purpose flour)

3 bird’s eye chillies

3 large chillies

3 garlic cloves

3 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sugar

2 tbsp vegetable oil

1 heaped cup of holy basil leaves*

vegetable oil for stir-frying and deep-frying

sea salt

Steps

Combine the pork, white pepper and 1 tsp of salt. Coat the pork with flour.

Pour the oil for deep frying into a large saucepan or wok over high heat. When the oil is hot, deep fry the pork in batches. Drain on paper towel and set aside.

Use a mortar and pestle to pound the chillies, garlic and ½ tsp salt to a rough paste.

Mix the oyster sauce, fish sauce and sugar in a small bowl.

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Heat 2 tablespoons of oil in a wok or frying pan over high heat. Add the chilli paste and cook for 30 seconds. Add the pork and the stir-fry sauce and toss until well combined. Add the holy basil and toss until just wilted. Remove from heat and serve.

Note Icon

Notes:

– Holy basil (called ‘bai grapao’ in Thai) is also known as hot or spicy basil. It can be found at Asian or Thai-specialty grocery stores. Substitute Thai basil or regular Italian basil if unavailable

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