Moo pat kaprau – Spicy pork with Thai basil

Ingredients for 4 servings:

• 2 tbsp vegetable oil, e.g. sesame oil
• 600 g pork (rump or schnitzel), diced or cut into strips
• 6 tbsp broth
• 2 pinches of sugar, brown or white
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 2 handfuls of Thai basil
• 8 garlic cloves
• 2 pinches of salt
• 2 large chili peppers, fresh, red, mild
• 4 small chili peppers, fresh, red, hot (if you don’t like it hot, use a little less)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

Thai food

Important: It must be Thai basil, which smells and tastes completely different from regular basil. First, prepare the paste. Chop the chili peppers into small pieces. Then grind the pieces with garlic and salt in a mortar or blender until a paste forms. Heat the wok to high heat, add the oil, and fry the paste for one minute. Then add the meat and stir-fry for at least one minute, or longer depending on the size of the pieces. Add the broth, sugar, and both soy sauces, and season with salt. Stir in some of the basil and garnish the dish with the remaining basil. Serve with jasmine rice. Those who like it spicier can add chili powder or sambal oelek at the table.