Ground Pork Stir Fry (Pad Kra Pao)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
6 servings
-
Calories
424 kcal
-
Course
Main Course
Ground Pork Stir Fry (Pad Kra Pao)
Description
Ground Pork Stir Fry (Pad Kra Pao) centers on quick-cooking minced pork sautéed with aromatics: shallots, garlic, and bird's eye chilies that provide heat. The pork is rendered tender and caramelized, then coated with a flavorful sauce combining salty, sweet, and umami ingredients—soy sauce, coconut sugar, fish sauce, and oyster sauce. Crisp-tender green beans add a fresh vegetable component and texture.
Adding fresh Thai holy basil at the end introduces a peppery, aromatic note unique to Pad Kra Pao. The dish is traditionally served over jasmine rice, with a fried egg on top to add richness and balance to the heat and saltiness. The stir-fry technique allows flavors to concentrate without burning, maintaining moistness in the pork.
This recipe includes substitutions for chiles and soy sauce for dietary preferences and offers reheating tips to maintain flavor and texture. Leftovers keep well refrigerated for several days.
Store leftovers in an airtight container for up to 4 days in the refrigerator.Reheat in a skillet over medium heat with a touch of oil for best flavor and texture retention.Substitute fresh bird's eye chilies with Serrano peppers or crushed red pepper flakes, adjusting quantity to desired heat level.Use ground chicken or turkey as an alternative to pork for a lighter version, adding extra oil if needed.Serve traditionally with jasmine rice and optionally top with a fried egg per serving.
Ingredients
- 1 tablespoon neutral oil such as avocado oil, grapeseed oil
- 1 large shallot or two small, peeled and sliced thin
- 6 cloves garlic minced
- 6 dried peppers bird's eye chili chopped (fresh chilies can also be used!
- 1.5 pounds ground pork at least 85%
- 2 1/2 tablespoons soy sauce (or 3 tbsp coconut aminos for gluten-free/soy-free)
- 1 tablespoon coconut sugar or brown sugar, monk fruit or regular sugar)
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 2 cups green beans washed, trimmed, cut in half
- 1 ounce Thai holy basil about 2 cups (loose), or two clamshells
Optional Ingredients
- 1 large egg fried - per person
- jasmine rice about ½-¾ cup per person
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Peel and thinly slice the shallot and mince the garlic. Sauté shallot for 3-4 minutes, then add garlic, stirring until soft and fragrant, about 2-3 minutes.
- Chop or crush the dried chiles and stir them into the pan with the shallot and garlic. Sauté for 1-2 minutes.
- Add the ground pork to the pan and reduce the heat slightly. Break it up using a wooden spatula as it browns, stirring frequently.
- While the meat is cooking, trim and cut the green beans into halves or thirds, and set aside.
- Once the pork is fully cooked, stir in soy sauce, coconut sugar, fish sauce, and oyster sauce to the pan and stir until the pork is well-coated.
- Add the green beans and stir-fry for about 5 minutes or until they are crisp tender. The meat and sauce should start to caramelize slightly but not burn. Stir frequently.
- Coarsely chop the basil leaves and add to the pan. Remove from heat and stir until basil leaves wilt.
- If using, fry the eggs right before serving. You will want to cook one egg per person. Enjoy the stir fry by itself or serve with rice (or cauliflower rice for a lower carbohydrate option).
How to cook a Thai-style Fried Egg
- Eggs with Thai food typically have a super crispy white and a perfectly gooey yolk. While you can prepare the eggs however you prefer for this recipe, to make a tasty Thai-style egg you will need a very hot pan and a good amount of oil. Heat the oil in a pan over medium-high heat. Once the oil is hot, crack the egg into the pan making sure the egg is surrounded by the oil (you may need to tilt the pan so that the egg and oil get wedged into the corner). Spoon the hot oil over the top of the egg to cook to the top (no need to flip) and continue to cook until the edges of the white become perfectly crispy and bubbly. Remove from the pan and serve on top of the finished stir fry.
Notes
- Store leftovers in an airtight container for 3-4 days in the refrigerator.
- Reheat in a skillet over medium heat with a bit of oil to retain flavor and texture; microwave reheating at 30-second intervals works but is less ideal.
- Dried bird's eye chilies can be substituted with fresh Thai chiles, Serrano peppers, or crushed red pepper flakes, adjusting amounts to taste.
- Ground chicken or turkey may be used for variation but may require extra oil during cooking.
- Substitute soy sauce with coconut aminos for a gluten-free option, and ensure fish and oyster sauces are gluten-free if needed.
- Pair with jasmine rice and a fried egg for a classic Thai meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 268mg | 89% |
| Sodium | 824mg | 34% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
