Fried Ground Pork With Holy Basil Leaves (Pad Ka-Prao)


I came to know about this dish in my Hat Yai Trip last year. It is really tasty and goes well with rice. For someone who likes minced meat and chilli, a humble dish like this is always good enough.

I searched for the recipe from a Thai dishes blog. It is really simple to prepare. If you are not a fussy person, all you need to fry another sunny egg, and a complete meal could be served. I usually prepare this for this during working week day. It is still a good option compared to eating out.

The only trouble to prepare this dish is to source for the Basil Leaves (九层塔). This spice is not commonly available as curry leaves or lime leaves. I hardly see it in hyper market. You can find them in the local market but it certainly depends on your luck, as it may not available on daily basis.  Basil leaves are more common in Northern states like Kedah and Penang due to the Thai influence to the local cuisine.

The good news it is easy to plant. Basil leaves could be used to lots of other dishes. If you are fond of the taste, it is certainly no harm trying to plant a pot like what I have done. I tried with the basil I bought from the market, it survived and grow. 🙂

~Happy Gardening~


  • 450 g of ground pork
  • 5 cloves garlic, finely chopped
  • 1/2 cup onion, diced
  • 2 tbsp vegetable oil
  • 2 tbsp black soy sauce
  • 2 tbsp fish sauce
  • 1 cup fresh holy basil
  • 7-8 chillies, chopped and pounded coarsely
  • Dash of ground white pepper
  • Prep time: 20 min
  • Cook time: 15 min
  • Servings: 4
  • Difficulty: easy


1) Add 2 tbsp of oil into a pre heated work. Add in the garlic, and then add chillies. Stir fry for another few seconds before adding the ground pork.
2) Continue Stir-frying until pork is cooked thoroughly, this usually takes round 10 minutes.
3) Add onion and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
4) Then add fresh basil leaves and fish sauce to taste.
5) Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish.

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