Thai Wok-Seared Pork with Lemongrass and Queen Basil

This is my version of a classic Thai dish that hits all the marks — salty, sweet, tangy, and with significant heat. The lemongrass adds a distinctive high note that should not be omitted. Any Asian grocer worth its street cred should have a well-stocked inventory including fresh lemongrass, kaffir leaves and Thai Queen basil. Ensure that your wok is capable of generating very high heat. You’ll need it to successfully render the sear needed on the pork. I use a 14-pound cast-iron wok made by Lodge® over a high-output gas range.

An excellent recipe that easily is in my top three favorite Thai dishes. Enjoy!

INGREDIENTS:

2 tbs. canola or peanut oil 1/2 pound ground pork 2 tbs. fish sauce (I highly recommend Red Boat® brand) 4 tbs. oyster sauce 3/4 cup pork or chicken stock Juice of one lime 2 tsp. palm sugar – or – 1 tsp. white sugar and 1 tsp. light brown sugar 1 large stalk lemongrass, finely minced 1 large shallot, sliced lengthwise 2 large garlic cloves, minced Fresh Thai bird’s eye chilis, to taste (you can use a jalapeno* if your guests cannot tolerate the heat) *Ground dry Thai chili to taste to add a bit more heat if using a jalapeno  2 large kaffir lime leaves, very finely slivered 4 generous cups Queen (Holy) basil

2 fried eggs Sliced fresh cucumber Jasmine rice: see directions below

PREPARATION:

Measure and prepare all of the ingredients shown, and have ready and at hand. Thai cuisine is known for its extremely fast cooking time. While you are cooking the main ingredients, time the rice so it is done at the same time. Each should take about twenty minutes. You can save time by combining the liquid ingredients and sugar in one mixing bowl, instead of dealing with the hassle of individual bowls. Have the egg skillet heated and fry both during the last five minutes so they are hot.

Allow the ground pork to come up to room temperature.

Heat a wok over medium-high heat. When it smokes, add the cooking oil, evenly coating the surface. Add the pork and spread out to sear using a Chinese wok shovel. Allow it to sear, before turning – about three minutes. When evenly seared and no longer pink, add the lemongrass, shallot and garlic. Stir aggressively, scraping up the bottom of the wok, cooking 3-5 minutes. Add the pork or chicken stock, fish sauce, oyster sauce, lime juice and sugar. Scrape to deglaze the surface. Increase the heat and bring it to a rolling boil. Add the Thai chili or jalapeno and kaffir lime leaves. Reduce by half. Add the Thai Queen basil, stir until just wilted, shut off the heat on the wok and serve with the fried egg and cucumber on the side.

Serves 2.

To Prepare the Rice:

1 or 1.5 cups dry jasmine rice Double volume of water 1 tbs. butter

Bring the water to boil in a heavy soup pot. Add the butter and rice and stir well. Cover tightly and reduce the heat to an absolute minimum. Simmer gently for twenty minutes. Fluff and serve. Culinary Compostnever endorses products for profit, and has received no monetary compensation for the content of this post.