Thai pork krapow recipe
 Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in. 4 bird's-eye chilliespinch salt8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock2 tbsp vegetable oil3 banana shallots, thinly sliced 500g/1lb 2oz pork mince100g/3½oz French beans, sliced into 1cm pieces25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 bird's-eye chillies pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock 2 tbsp vegetable oil 3 banana shallots, thinly sliced 500g/1lb 2oz pork mince 100g/3½oz French beans, sliced into 1cm pieces 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 tbsp vegetable oil4 free-range eggssteamed jasmine rice 4 tbsp vegetable oil 4 free-range eggs steamed jasmine rice Method Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Grind the chillies, salt and garlic together in a pestle and mortar. Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg.