Thai pork and fried egg

I love Thai takeaway but it’s way too boombah!! This homemade version tastes like the real thing without the spooky hidden ingredients…and calories! The kids love the meat, rice and egg on its own.

INGREDIENTS

60ml fish sauce

1 tablespoon soy sauce

1 tablespoon kecap manis

1 teaspoon brown sugar

80ml olive oil

1 garlic clove, crushed

400g minced pork

1 red onion, chopped

100g green beans, cut into 3 cm lengths

handful fresh basil, torn

4 eggs

rice, steamed, to serve

4 baby bok choy, steamed

INGREDIENTS FOR ADULTS

1/2 teaspoon sambal oelek

2 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon sesame oil

1/2 teaspoon brown sugar

1/2 teaspoon sesame seeds, toasted

METHOD

Stir the fish sauce, soy sauce, kecap manis and sugar in a bowl until the sugar has dissolved.

Heat two-thirds of the oil in a wok over a high heat. Stir-fry the garlic and minced pork for 2–3 minutes, or until the pork begins to brown. Add the onion and beans and stir-fry for 2 minutes. Add the fish sauce mixture and cook for another 3–4 minutes, or until the liquid is reduced by half and the pork is cooked through. Remove the pork from the heat and stir through the basil.

DISH ONE

Heat half the remaining oil in a frying pan over a medium–high heat. Crack 2 of the eggs into the pan and fry for 1 minute, or until the edges of the whites begin to brown and bubble. Cover for 1 minute, or until the yolks are cooked to the kids’ liking.

Top the pork with an egg and serve with the steamed rice and plain bok choy.

DISH TWO

In a small bowl, combine the sambal oelek, lime juice, fish sauce, sesame oil, brown sugar and sesame seeds. Pour the dressing over the remaining bok choy and toss.

Heat the remaining oil in the frying pan and fry the remaining eggs until cooked to the adults’ liking.

Top the pork with a fried egg and serve with the baby bok choy.

#thailand #pork #egg #janeken2