I’m a big fan of the flavour pork belly brings to a dish, and this spicy Thai stir-fry is no exception. Deep-frying it to begin with gives you a gorgeous crispy texture (make sure you don’t overcrowd the pan), and then the spicy chillies really bring this one home! Do try and look for Thai basil for a more authentic flavour, but if not, Italian basil is a great back-up option.
Thai Spicy Basil & Pork Belly Stir-fry
400g (14 oz) pork belly, skin removed, cut into bite-sized pieces
½ tsp ground white pepper
1 cup plain flour (all-purpose flour)
3 bird’s eye chillies
3 large chillies
3 garlic cloves
3 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
1 heaped cup of holy basil leaves*
vegetable oil for stir-frying and deep-frying
sea salt
- Combine the pork, white pepper and 1 tsp of salt. Coat the pork with flour.
- Pour the oil for deep frying into a large saucepan or wok over high heat. When the oil is hot, deep fry the pork in batches. Drain on paper towel and set aside.
- Use a mortar and pestle to pound the chillies, garlic and ½ tsp salt to a rough paste.
- Mix the oyster sauce, fish sauce and sugar in a small bowl.
- Heat 2 tablespoons of oil in a wok or frying pan over high heat. Add the chilli paste and cook for 30 seconds. Add the pork and the stir-fry sauce and toss until well combined. Add the holy basil and toss until just wilted. Remove from heat and serve.
- Notes: – Holy basil (called ‘ bai grapao ’ in Thai) is also known as hot or spicy basil. It can be found at Asian or Thai-specialty grocery stores. Substitute Thai basil or regular Italian basil if unavailable
