Jet Tila - Street Style Pork Basil Krapow

Jet Tila - Street Style Pork Basil Krapow
Chef Jet Tila brings the flavors of old school Bangkok street cooking to our kitchen with a Pork & Basil Stir Fry.
Street Style Pork Basil Krapow
4 Servings with Jasmine Rice
Basil pork is as ubiquitous in Thai food as cheeseburgers are in American food. This version is a street food version very different from my previous version in 101 Asian. This one is distinctly Thai with the use of Thai oyster sauce, sweet soy sauce and cut green beans. No bell peppers, way more gravy and rich. I love this version over hot jasmine rice and fried runny egg.
  • 4 tbsp high temp oil
  • 12 oz coarse ground pork
  • 4 cloves chopped garlic with skin, minced
  • 2-4 Thai chili, minced
  • 2 cup blue lake green beans ¼ “slice
  • 1 cup chicken stock
  • 2 tablespoon sweet soy sauce
  • 1.5 fish sauce
  • 1.5 Thai oyster sauce
  • 2 tsp MSG or chicken powder
  • 2 cups holy or sweet basil leaves loosely packed
  • 1 tsp white pepper


  • Heat a heavy 9–11-inch pan over high heat for about 1 minute to pre-heat. Swirl in the oil making sure to touch every inch of the pan. Once the oil start to smoke white, pour in the ground pork and start to press down to spread it across the pan. You want maximum coverage to use the pan’s surface area to start the browning.
  • After about 1-2 minutes the bottom of the pork will be light to medium brown. Fold the pork over making sure the raw side is searing for another 2 minutes. Once the second side is light to medium brown, start breaking the pork into smaller bits. Add the garlic, thai chili, and chopped beans to the pan and stir fry for about 1-2 minutes until the garlic starts to brown and the beans turn from leathery to bright green.
  • Str in the stock and use it to scrape up any delicious bits stuck to the pan. The stock will boil and start to reduce. Reduce the stock my half (demi sec) with stirring occasionally, about 1-2 minutes. Stir in sweet soy sauce, fish sauce, oyster sauce and chicken powder until well incorporated. Let the sauce stay at a boil and continue to reduce until it thickens into a beautiful gravy.
  • Stir in basil leaves during the last thirty seconds but don’t let the sauce over reduce, you want a decent amount of gravy to left in the pan. Plate and top with white pepper.