Tag Archives: Pork Loin

Horapa Moo….Pork and Sweet Basil

Pork and Basil……..recipe as promised.

Ingredients:

For 1 serving.

100 gm pork loin sliced finely

2/3 birds eye chillies. cut in small slices.

2/3 cloves garlicSAM_6054 finely sliced.

2 long beans( snake beans) chopped in small pieces.

2 stems Thai Sweet Basil called Horapa in Thai

1 tbsp Oyster Sauce.

Shake or 2 of Maggi ( seasoning sauce)

1/2 tsp black soy.

Method:

Put tiny bit oil in small frying pan.

Add Oyster Sauce, Maggi and Black Soy stir to combine.

Add chillies and garlic and cook for  1 minute then add your finely sliced pork loin-stirring until cooked about 2- 3 mins. Add Green Beans and Thai Holy Basil cook for further 2 mins.

In the picture, I have served it with cauliflower rice but I also serve with steamed rice it depends just how I feel…

Enjoy!

This is one of my favourite dishes…Holy basil is also used when making Thai Green Curry and also Thai pork salad… Called Larb here……Holy basil is truly a  lovely herb….

I hope you enjoy recipes which are all tried, tested and authentic….

Until next time stay safe, have fun and laugh a lot…..

Gluten Free Mu NamTok ( waterfall pork)

One of my favourite Thai dishes served with glutinous rice…Nam doc Moo

It is quick and easy to make for lunch and although the name glutinous rice infers it has gluten it does not… it means sticky here. The rice is gluten free.

Ingredients:

Serves 2.

200 gm Pork loin.

2 shallots sliced thinly

Hand full coriander chopped

Mint a big handfull, stripped for the stem

A tbsp of ground roasted rice

1-3 tsp dried chilli

2 cheeks of lime

1-2 tbsp Fish Sauce

2 spring onions finely sliced ( optional)

Firstly cook pork on a griddle or BBQ until just cooked allow to rest before slicing.

Thinly slice shallots.

Mix with coriander and mint leaves. Thinly slice pork and add to dish with shallots, mint and coriander. Also, add any juice from the meat. Add fish sauce, dried chillies, roasted rice and lime juice then gently combine and TASTE… Adjust seasoning if required.  Taste!

Serve with Sticky rice and a dish of washed Thai vegetables.

The meat for this dish can also be sliced thinly and cooked in a little water which a lot of Thais do…I prefer mine griddled I think it has more taste…

N.B: HOW TO DRY ROAST THE RICE.

Heat a small pan and add a handful of glutinous rice, stir to prevent it burning until the rice has coloured slightly a nice light brown, then remove from the heat and grind in pestle and mortar…Do not grind to a powder it needs to be a little coarse as it gives taste and texture to a dish. It will keep in a sealed container for about 6 weeks.

Until next time stay safe, have fun and laugh a lot as it is the best medicine you can get and free…