Pad Kra Pao Moo with Fried Egg

Method

1. 01

   Mix the sauce and pound aromatics

   Stir oyster sauce, fish sauce, both soy sauces, sugar, and 45 ml water until sugar dissolves. Pound garlic and chiles to a coarse, moist paste; keep the basil dry and beside the stove.

   

2. 02

   Fry crisp-edged eggs

   Heat 40 ml oil in a wok over medium-high until shimmering. Fry eggs one at a time for 60–90 seconds, spooning hot oil over the whites, until whites are fully set and edges crisp. For unpasteurized eggs, continue until yolks are firm and 74°C; drain on a clean rack.

   

3. 03

   Sear the pork

   Pour off egg oil, leaving 20 ml. Heat on high for 30 seconds, add pork, spread it flat, and leave undisturbed 90 seconds. Break into 1 cm crumbles and stir-fry 3–4 minutes until browned with no pink patches and at least 71°C throughout.

   

4. 04

   Bloom garlic and chile

   Push pork to the upper side of the wok. Add the garlic–chile paste to the exposed oil and stir 20–30 seconds until sharply fragrant but not brown, then fold it evenly through the pork.

   

5. 05

   Reduce the savoury sauce

   Pour in the mixed sauce around the edge and toss over high heat 60–90 seconds. Stop when liquid no longer pools and forms a glossy film on the pork; taste only now and add at most 5 ml fish sauce if needed.

   

6. 06

   Wilt basil and serve

   Turn off the heat, add holy basil, and toss 20 seconds until just wilted and aromatic. Divide rice among four plates, spoon pork beside it, and top each with one fried egg; serve immediately.