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If you loved my viral Air-Fried Prawn Bao from 2024, you’re going to be obsessed with this one, too.

I’ve been experimenting with new ways to use store-bought pocket-shaped steamed buns lately, they’re like fluffy Asian-style burgers that can be filled with endless possibilities. And this time, I’m giving them a Thai twist with a Pad Kra Pao (Thai basil pork stir-fry) filling. It all started when I was craving Pad Kra Pao but realised I was completely out of rice. Then I remembered the frozen bao sitting in my freezer, and I thought… why not turn my favourite Thai stir-fry into a bun?

Why You’ll Love This Thai Basil Pork Bun

Crispy, buttery buns stuffed with spicy, garlicky pork stir-fried with fragrant Thai basil. This Thai Basil Pork Bao is the perfect way to combine the bold flavours of Pad Kra Pao with the soft, fluffy texture of steamed buns, and the air fryer makes them wonderfully crispy in minutes.

Tips for This Thai Basil Pork Bun

Adjust the heat – reduce or remove chilli seeds for a milder flavour.
No air fryer? – bake the buns at 190°C in a preheated oven for about 8–10 minutes, flipping halfway.
Make it vegetarian – swap pork for crumbled tofu or mushrooms.

Where to Find These Buns in the UK

These pocket-shaped steamed buns have become really popular in the UK. Supermarkets like Marks & Spencer and Waitrose now stock them in the Chinese ready meals section, so I can easily pick them up in London without needing to visit a specialty Chinese supermarket.

If you try this recipe, tag me on Instagram — I’d love to see your version!

Thai Basil Pork Stir-Fry in Crispy Air-Fried Buns

Wanting

A mouthwatering Thai basil pork stir-fry packed with garlic, chilies, and fragrant basil, served inside crispy,golden air-fried buns, creating the perfect balance of spicy, savoury, and buttery flavours for an irresistible snack or meal.

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Course Lunch, dinner

Cuisine Asian

Ingredients

250 g pork mince 20% fat
5 garlic cloves
2-3 bird’s eye chillies Use a mix of red and green chillies; remove some seeds if you prefer a milder heat.
Vegetable oil for cooking
A large handful of Thai basil leaves Traditionally,holy Thai basil is used as “kra pao” means holy basil in Thai, but since it’shard to find in UK supermarkets, you can substitute with Thai basil or even Italian basil.

OPTIONAL TOPPINGS

Fried quail eggs

FOR THE BUNS

Pocket-sized steamed buns store-bought
Butter for brushing

FOR THE SAUCE

1 tbsp + ¾ tsp fish sauce
2 ½ tsp oyster sauce
2 ½ tsp sugar
A pinch of black pepper

Instructions

Make the chili-garlic paste: Crush garlic and bird’s eye chillies together with a mortar and pestle until a rough paste forms.
Prepare the sauce: In a small bowl, mix fish sauce,oyster sauce, sugar, and black pepper. Set aside.
Cook the pork: Heat oil ina pan over medium-high heat. Sauté the chili-garlic paste until fragrant. Add pork, breaking it apart, and cook until browned. Stir in the sauce,then add basil leaves and cook until wilted. Remove from heat and drain excess oil if needed.
Prepare the buns: Brush frozen or refrigerated buns with melted butter. Air fry at 190°C for 6 minutes. Flip, brush the other side with butter, and air fry for another 3 minutes until golden and crispy.
Assemble the buns: Spread pork mixture inside each bun. Optionally,top with a fried quail egg. Serve immediately and enjoy!

Video

Notes

Keyword Air-fried, Bao, Pork