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