Thai Holy Basil Pork

Tomorrow’s Mr. V’s birthday. What better way to celebrate his birthday than to make my favorite food. We all know that a happy wife is a happy life. A happy life is a happy husband. Right?

If only.

One of these years, I will play this sick joke on him. Surprise honey! I made fried chicken for your birthday. Thighs. With Skin. Yum!

It’s expected to expect expectations from your other half. Important expectations, that is.

You expect them to let you have the last donut.

You expect them to say “After you” and let you go first.

You expect them to save you from rogue waves.

Nope.

He gobbles the last donut before you could even blink while seemingly deliberate in almost knocking you over as he walks fast past your entire being and shouts dramatically at the top of his lungs “Run Run Run” and sprints off with his long legs and super fast speed leaving you crashing into the sands and stones and rogue waves.

Yup.

But….. he is sweet. And kind. And really good looking. So all is forgotten. Let him have his favorite food on his birthday.

Thai Holy Basil Pork.

He loves this so much that once, I accidentally made too much and he had to eat it for at least a good four meals straight. He took his last bite and still said, “I could eat this every day.”

Eeep.

Thai Basil Pork                Serves 3-4

what you need:

1 lb ground pork, sprinkle some cornstarch on
2 cups tightly packed holy/sweet basil
3-4 fresh red chilies, deseeded and chopped
5 garlic cloves, finely minced
3 shallots, sliced
1 1/2 tbs fish sauce
1 1/2 tbs oyster sauce
1 tbs light soy sauce
1 tbs thick caramel sauce or kecap manis (for color)
1 tsp sugar

directions:

1. In a small bowl, combine fish sauce, oyster sauce, soy sauce, thick caramel sauce, and sugar.

2. Over high heat, add 1 tablespoon oil in a wok or skillet.

3. When almost smoking, add in the shallots, garlic and red chilies. Fry for a couple minutes until fragrant.

4. Add the pork and fry until almost no longer pink. Pour the sauce and stir. Meat will absorb the sauce. Fry for a couple minutes. Add 1-2 tablespoons of water.

5. Turn off the heat, add the basil and stir to incorporate. Basil will wilt from the residual heat.

6. Serve with fried eggs and steamed rice.

Notes:

1. When frying chilies, it may get a tad pungent. Make sure there’s good air flow in the kitchen.

2. You can substitute chicken for pork is you wish.

3. Traditionally, vegetables are not added but you can if you want to. Increase seasoning if doing so.

4. Cornstarch helps soften the meat and helps thicken the sauce.

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What can your other half eat meal after meal and still ask for more?