Ingredients
- 500g ground pork
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced or grated
- 2 red chilies, finely sliced
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp brown sugar
- Juice of 1 lime
- 1/2 cup fresh basil leaves (Thai basil preferred)
- 1/4 cup fresh mint leaves
- 2 green onions, chopped
- Steamed jasmine rice, for serving
Optional Garnishes
- Sliced cucumber
- Lime wedges
- Extra fresh chilies
Instructions
-
Prepare the ingredients:
Chop and measure all ingredients before you start cooking. This dish comes together quickly! -
Cook the aromatics:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and chilies, and sauté for 1-2 minutes until fragrant. -
Add the pork:
Increase the heat to high and add the ground pork. Break it up with a wooden spoon as it cooks, ensuring no large chunks remain. Cook until the pork is browned and slightly crispy, about 5-7 minutes. -
Season the dish:
Stir in the fish sauce, soy sauce, oyster sauce, and brown sugar. Mix well to evenly coat the pork. Cook for another 2-3 minutes to let the flavors combine. -
Add the herbs:
Lower the heat slightly and toss in the basil and mint leaves. Stir gently until the herbs wilt and release their aroma. -
Finish with lime:
Remove the skillet from the heat and squeeze lime juice over the pork. Taste and adjust seasoning if needed (more fish sauce for saltiness, lime for tang, or sugar for sweetness). -
Serve:
Spoon the ginger pork mince over steamed jasmine rice. Garnish with green onions, cucumber slices, and extra lime wedges if desired.
Honestly, my favourite dish. I love the leftovers, the flavour has marinated overnight and I either serve with rice, or in lettuce cups!
