Ingredients
- •3 lb boneless pork shoulder, cut into 3 pieces
- •2 tsp kosher salt
- •For stir-fry:
- •2 tbsp neutral oil
- •6 cloves garlic, minced
- •4 Thai bird's-eye chilies, minced
- •2 tbsp oyster sauce
- •1 tbsp soy sauce
- •1 tbsp fish sauce
- •1 tsp sugar
- •2 cups fresh holy basil leaves (or Thai basil)
- •For serving:
- •Steamed jasmine rice
- •Fried eggs (one per serving)
Instructions
1
Season pork with salt. Place in vacuum-seal bags. Seal.
2
Preheat sous vide bath to 180°F (82°C). Cook for 24 h.
3
When done, shred pork with two forks while hot.
4
Heat oil in a wok over highest heat. Add garlic and chilies, stir 15 sec.
5
Add shredded pork and sear 2 min until crispy at edges.
6
Add oyster sauce, soy sauce, fish sauce, and sugar. Toss 30 sec.
7
Kill the heat and toss in holy basil leaves. Stir until just wilted.
8
Serve over jasmine rice with a fried egg on top.
Notes
- •Holy basil (kra pao) is different from Thai basil - it has a peppery, clove-like flavor
- •The basil goes in OFF HEAT at the very end so it wilts but doesn't blacken
- •A fried egg with a runny yolk on top is mandatory, not optional
- •The shredded texture from sous vide gives more surface area for the wok char than ground pork
Nutrition information
Calories
480 cal
Protein
38g
Fat
28g
Carbs
14g
Tags
thaiholy basilstir-frystreet food