Crumbled Pork with Peanut, Basil, and Thai Chili Crisp

Crumbled Pork with Peanut, Basil, and Thai Chili Crisp

Prep Time: 10 minutes

Cook Time: 20 - 25 minutes

Servings: 4

Ingredients:

• 1 cup neutral oil (I use avocado oil)
• ½ cup raw, whole peanuts
• 4-5 thai chili peppers, thinly sliced
• 1 cup thai basil leaves
• 1 inch knob of ginger, skin removed and julienned
• 3-4 cloves garlic, julienned
• 1 lb ground pork
• ¼ cup coconut aminos (sub soy sauce)
• ½ tsp white pepper
• 1 tsp dried shiitake powder (optional)
• Kosher salt
• 2 scallions, thinly sliced
• Lime, to serve
• Steamed rice, to serve (I prefer short grain rice)

Directions:

1. PEANUT, BASIL, AND THAI CHILI CRISP: Heat the neutral oil in a small to medium pot over medium-high until shimmering, around 325F. While the oil is heating, line a plate with paper towels.
2. Add the peanuts to the oil, stirring often and reducing the heat to medium, until they reach a light golden brown color. With a slotted spoon, remove and drain the peanuts onto the paper towel-lined plate.
3. Add the thai chili peppers, ginger, and garlic to the pot, frying for 3-4 minutes until the garlic and ginger turns a light golden brown. Remove onto the same plate as the peanuts.
4. Finally, turn the heat off - you can use the residual heat to fry the basil. Carefully place the basil in the pot, and be careful as it might splatter. Fry until the sizzling sound nearly stops and the basil darkens in color, then drain onto the same plate.
5. Toss the peanuts, thai chilis, ginger, garlic, and basil lightly together and season everything with a heavy pinch of salt. Set aside.
6. CRUMBLED PORK: Heat a large pan over high heat. Add a tbsp of the leftover frying oil from the peanut crisp.
7. Once hot, add the ground pork, spreading it flat so there is more surface area for browning. Continue cooking undisturbed until the first side gets a golden crust, then flip the chunks and break apart with a wooden spoon.
8. Continue cooking and breaking up the pork, seasoning with a pinch of salt (omit the salt if you are using soy sauce instead of coconut aminos), until small crumbles form. Once it is nearly cooked through, reduce the heat to medium-low and add the white pepper, shiitake powder, and coconut aminos. Stir to combine.
9. Continue cooking for another few minutes, until the coconut aminos has caramelized slightly.
10. Serve the crumbled pork over a bed of steamed rice, then top with the peanut, basil, and thai chili crisp. Finish with a squeeze of lime and top with sliced scallions.