Thai Fried Pork with Fresh Basil (Pad Kaprao Moo)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
2 cups pork meat
5 fresh Thai chile peppers
3 fresh japaleno chile peppers
1-2 small bulbs garlic
1/2 tsp. white pepper powder
3 cups coarsely chopped fresh Thai basil leaves
2 Tbsp. fish sauce
1/2 tsp. white sugar or palm sugar
Pound the jalapeno chile peppers in a mortar and pestle (dont over-pulverize them). Finely chop the fresh Thai chile peppers and garlic. Heat the oil over high heat in a wok or skillet, then add the garlic, jalapenos and Thai chiles, and white pepper powder.
After the garlic becomes golden brown and fragrant, add the pork and fry until cooked. Add the fish sauce, sugar and fresh basil leaves. Fry for just a few minutes (or less) until the Thai basil is cooked. Remove the mixture from the heat and serve over Thai jasmine rice. It is normally served with a fried egg on the side. For added flavor add some oyster sauce.
Recipe from ImportFood.com online.