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Crispy Lemongrass and Basil Pork Recipe

Crispy Lemongrass and Basil Pork recipe


This dish is a yummy pork meal with a crispy texture and fresh herbs. It has garlic, spicy chillies, and tasty sauces. You mix it all with pork and cook it until it's crispy. Then you put it on rice and add a fried egg on top. It's a fun dinner that's full of flavor!


5 cloves of garlic
2 red chillies
1/2 head of Napa cabbage
1/4 cup basil leaves
1 stalk lemongrass
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp brown sugar
500 g ground pork
4 eggs
Cooked jasmine rice, to serve
2 tbsp vegetable oil


Prepare the ingredients: Mince the garlic, slice the chillies, chop the Napa cabbage, and tear the basil leaves. Finely chop the lemongrass.
Mix the sauces: In a small bowl, combine the fish sauce, soy sauce, hoisin sauce, and brown sugar. Stir until the sugar is mostly dissolved.
Cook the pork: Heat the wok over medium-high heat and add the vegetable oil. Once hot, add the lemongrass, garlic, and chillies. Cook for about 30 seconds.
Add the ground pork to the wok. Press and break it apart, frying for about 5 minutes until it's crispy and browned.
Toss in the Napa cabbage and the sauce mixture. Cook for another 2 minutes until the cabbage is slightly wilted.
Remove from heat and stir in the basil leaves.
Fry the eggs: In a separate pan, fry the eggs until the edges are crispy but the yolk is still runny.
Assemble the dish: Spoon the pork mixture over cooked jasmine rice and top each serving with a fried egg.

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