Drunken Stir-fried Pork (“Pad Khee Mao Moo”)

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A Thai restaurant in London just won a “best of” award with a “drunken” dish. You can now cook your own. It calls for five hot chillies, but remember you can downgrade the thermo-nuclear factor with lesser quantities. If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well. This is a strongly flavoured dish, but is very easy and quick to cook. You can purchase the pork from the supermarket already minced.

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Cooking Method

In a mortar or blender, mash the garlic and chillies. In the wok, heat the oil and add the pounded garlic and chilli and stir fry. When the garlic takes on a golden colour, add the pork meat and continue stir frying, turning rapidly. When the pork is cooked, add the oyster sauce, fish sauce, sugar, and pork stock and stir again. Now add the basil leaves and coriander and continue stirring for one minute.

Serve with steamed rice.