Thai Basil Minced Pork

Sawadeeka!

To show that I can do variety, I cooked my guinea pigs Basil Minced Pork one night. This is a great 1 dish meal recipe; that’s precisely why I am blogging about it because it is one of those dishes you do not require lots of ingredients and easy to whip up when you decide last minute to stay home for dinner.

Absolutely love the basil scent as I was chopping away; I could not stop picking the leaves to sniff them. Love fresh herbs~

Ingredients:

× 200g minced pork
× Oil
× Red Chilli
× 2 garlic cloves, chopped
× 1 tablespoon oyster sauce
× 1.5 tablespoon fish sauce
× 1 teaspoon sugar
× ¼ cup pork stock
× ½ cup basil leaves, chopped

How to:
On a heated pan, add the oil and stir fry garlic and chili until fragrant. Add pork and continue to stir fry on medium heat until almost ready. Keep stir frying and add pork stock as needed. Add oyster sauce, fish sauce, sugar. Increase heat to high and add in basil. Keep stir frying for few seconds.
Serve with steamed rice and fried eggs.

My variation:
Used water instead of pork stock and to compensate for the taste, I sprinkled some chicken stock granules. Fish sauce has been replaced by soya sauce in my version. Also, I poured in some cornstarch dissolved in little water into almost ready dish to thicken the gravy consistency.



On the side, I stir fried some fishballs with Kailan. Ginny inspired me to add in some eggs and it turned out not bad! This is also the last meal for us on brown mixed rice, it is not popular with my foodies at home so we switch back to Fragrant Rice.


Warm love,
Starningblue

Oil Splatters

Menu: Onion Pork Chop Rice
DVD Playing: Pride n Prejudice
Delish rating: 60%

I planned for pork chop days before, went to the supermarket bought chops for this. I knew I need thinner chops but alas, supermarket not the best place for alternatives!

Turned out so-so. The marinating played its part to make up for the lack of flavour in the onion-tomato sauce gravy.

The thing about thick chops is the variable cooking time. I had to estimate the time pan-frying it, being careful not to blacken the outside or overcook the inside. Kel’s chop was not so cooked on the thicker meat side but he wanted to eat it anyway. *love rules – I can give him raw and he will gobble*

Another comment was rice and broccoli too dry, I should have made some sauce or gravy to make it more flavourful.

Anywayz, I think it was a good try for first time (still in denial). Next attempt should be Vietnamese pork chops, will buy thinner chops and make gravy!

If anyone tries out this recipe, let me know if you have any variations to make this taste better!

Vital Ingredients:

250 gm boneless pork chops . 1 small onion shreddedMarinade:1 tbsp light soy sauce . 1 tbsp Shaoxing rice wine . 1/8 tspn salt . 1/2 tspn sugar . 1/2 tbsp corn flour . a dash of sesame oil and pepperSeasoning:3 tbsp water . 1/2 tbsp tomato ketchup . 1 tspn light soy sauce . 2 tspn sugar . 1/2 tspn Worcestershire sauce

Cook it:

Start with dry chops, tenderize chops with the back of a chopper and blend in marinade. Leave for 15 minutes or more.Heat 3-4 tbsp oil to fry pork chops till both sides are golden. Set aside.Heat 2 tbsp oil and stir fry onion until light brown. Pour in seasoning. Put in chops and stir fry till sauce thickens.

Serve:

Best with warm rice and fried egg.

Warm love,
Starningblue