This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them. It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a winning dish. This recipe also lightly fries half of the Thai basil for a delicious, crunchy herbal topping that one encounters in lots of dishes from Thai street-food vendors.
The dish really is delicious! I urge you, however, to be mindful of the number of chili peppers used, because they can quickly overpower the other flavors. I would say that 1 tablespoon makes it mildly to moderately spicy and two tablespoons make it moderately to very spicy. Three tablespoons would probably make this, “Real Thai,” but although that may satisfy the macho or macha in you, it will be too hot for most. I also made the second tablespoons of soy sauce optional, because salt can also overpower the other flavors in the dish.
I hope you enjoy it! Since the moment I first made it, my husband has been asking for it again and again, and was telling some friends about it on the 4th. It’s that good!
Thai Pork with 1000-Year Eggs
4 century eggs
¼- ½ cup flour for coating eggs
1 large handful of fresh Thai basil leaves, split into two parts
½ cup corn or vegetable oil
1 tablespoon each of dark soy sauce, oyster sauce, fish sauce and palm or cane sugar
1 medium-large yellow onion, peeled and sliced
2 tablespoons garlic, minced
1-2 tablespoons Thai red chilies, minced
¼ cup pork or beef stock
0.75 – 1 pound of minced pork
1 tablespoon light soy sauce (optional)
1 cucumber, sliced for garnish (optional)
Peel the 1000-Year Eggs and cut into quarters. Roll or dust the quartered eggs in flour and set aside.
If you have a mortar large enough to hold the chilies and garlic, grind briefly before using. Combine the dark soy sauce, oyster sauce, fish sauce and palm or cane sugar in a small bowl and mix well.
Heat oil in a wok and when just starting to smoke, lightly fry half of the basil leaves until crispy – about 1 minute. Remove from the wok with a slotted spoon or a long-handled Asian cooking sieve. Drain basil on paper towels. Place flour-coated eggs into the hot oil and cook, turning them gently to ensure that all sides of the eggs are cooking. When eggs are a light brown, remove them and drain on paper towels.
Discard all but a few tablespoons of oil. If, however oil has become scorched, it’s fine to clean the wok and fill it with a couple of tablespoons of new oil. It’s also fine to add a tablespoon of sesame oil for flavor if desired.
When the oil is hot in the wok, add the sliced onion and stir fry for 2-3 minutes until the onion begins to color. Then add the garlic and stir fry for another minute before adding the chili peppers and frying for another 1-2 minutes. Add the minced pork and stir until well combined with the other ingredients. Pour the stock and mixed sauce over all and stir well. Cook for 2-3 minutes and add the uncooked portion of the Thai basil and stir into the mix. Cook another 2-3 minutes and add the 1000-Year Eggs and fold them into the dish. Cook another 1-2 minutes to warm the eggs and turn out onto a serving platter.
Top with fried Thai basil leaves. If desired add some sliced cucumbers around the edge of the platter, or serve separately. Enjoy!