My Recipe Box - Spicy Thai Basil Pork

May 2026 - Toronto ON

We didn't bother with lettuce wraps with this, simply served it with salad. It would also be good in tortillas. I could also see it in rice paper, fried or not.

I also had some ground beef that I mixed with the pork.

 Ingredients

  

For the Pork

1 lb ground pork ideally 80/20 for a bit of fat and richness

4 cloves garlic minced

2 Thai bird’s eye chilies finely chopped (adjust for heat preference) OR jalapenos

1 shallot finely diced OR white onion

2 tablespoons neutral oil canola or vegetable

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons fish sauce

1 teaspoon sugar - I omitted

1 tablespoon water

1 cup Thai basil leaves packed (don’t sub with Italian basil—Thai basil brings that peppery, anise kick)

For the Wraps/salad

1 head butter lettuce or romaine leaves separated and washed

1 small cucumber julienned

1 large carrot shredded or julienned

Tomatoes

Red onion

1/4 cup chopped roasted peanuts optional but adds crunch

1 lime cut into wedges

Optional Add-Ins

Sriracha or chili garlic sauce for extra heat

Jasmine rice or vermicelli noodles if you want to bulk them up

Pickled Thai vegetables like carrots and daikon for tang

Cilantro

Instructions

 

Step 1: Prepare the Flavor Base

Start by heating oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped chilies, and shallots. Stir-fry quickly, about 30–45 seconds, until fragrant but not burned. This forms the base of that punchy, aromatic flavor that’s key in authentic thai recipes.

Step 2: Cook the Pork

Add the ground pork and use a spatula to break it up. Stir-fry for about 5–6 minutes, or until the pork is fully cooked and starting to get those delicious crispy bits.

Step 3: Add Sauces and Seasoning

Lower the heat slightly. Add the oyster sauce, soy sauce, fish sauce, sugar, and a tablespoon of water. Stir to coat the pork evenly. Simmer for 1–2 minutes so the sauce thickens slightly and clings to the pork.

Step 4: Stir in Thai Basil

Turn off the heat and immediately add the Thai basil. Stir until the leaves wilt and become glossy. This last-minute addition preserves the herb’s bold, slightly spicy flavor. The pork should be glossy, rich, and deeply savory—a little sweet, a little salty, and full of heat.

Step 5: Assemble the Lettuce Wraps/salad

Place a spoonful or two of pork into each lettuce leaf. Top with julienned cucumber, shredded carrot, chopped peanuts, and a squeeze of lime. Add extra chili sauce if you like it fiery.