I like to introduce these pad kra pao baos as the ultimate Asian comfort food. Every morsel delivers a chock-full of flavours ranging from sweet, salty, spicy and a touch of tartness. Talk about the perfect little bite eh?
Basically, today is a public holiday in Hong Kong. Taught my niece how to bake a matcha chiffon cake this morning then figured lunchtime is just around the corner – what shall I make? I had some Thai basil lying around the house, scavenged my freezer and found some mince pork collar and some baos so figured I’d be resourceful and instead of serving the classic pad pra kao with rice, I could enclose it inside those fluffy soft Chinese baos that you steam.
I guess pad kra pao needs not much explanation. Literally translated, it means “holy basil stir fry”. It is one of the most ubiquitous street foods in Thailand (probably second to the pad thai). It is super easy and fast to make, making it a perfect weeknight dinner. As for where to find those Chinese gua bao’s (刈包), I’d look for your local Asian grocer. I mean, if you are game and time is not working against you, by all means feel free to make your own. Here is a workable gua bao recipe from Kitchen Sanctuary.
As for myself, I’m perfectly fine with saving time by using the store bought version (I have a day job after all to manage on top of my supper club). So I rather focus on the centerpiece of these baos: the pad kra pao delivered with an edge.
Which begs the question? What is the edge? Well…my “secret sauce” today is the Momofuku chili crunch (not I get no affiliate commissions). Just that I so happened to have it in my fridge (was a gift) so I figured it’d be the perfect condiment to drizzle on top. I also had a raddish at home so sliced it thin with my mandoline (be careful of your fingers) to insert inside the bao as well.
And just like that, in the palm of your hands you can have a fushion of Thai with Chinese.
If you like this recipe, please follow my instagram here and tag @kitchenmesshk should you make these little cute pockets of joy. Also, please leave a review below 🙂
Ingredients
- 500g pork mince (not too lean)
- 2 teaspoons of oyster sauce
- 1 tablespoon of light/regular soy sauce
- 2 tablespoons of dark soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 1 shallot, diced
- 3 garlic cloves, diced
- 2 chillis, sliced thinly (deseeded if desired)
- Bunch of Thai basil, leaves torn off
- 1/3 cup of water or chicken broth
- 3 tablespoons of vegetable or canola oil
- 8 teaspoons of Momofuku chili sauce (feel free to substitute)
Instructions
- Marinade the minced pork with the light soy sauce, sesame oil, oyster sauce. Set aside for 5-10 minutes.
- In the meantime, place the frozen pork baos in a steamer basket with water underneath and turn on the stove to let the baos steam for ~8 minutes over medium heat. They will be down the same time you finish cooking the pad kra pao.
- In a wok or frying pan on medium-high heat, add the oil and then add the garlic, shallots. Fry for 3 minutes or so. Add the chillis and fry for another minute.
- Now addthe ground pork. Break the pork mince up to let it cook thoroughly and crisp up.
- Add the dark soy sauce, sugar and fish sauce. Stir-fry for another minute then deglaze the pan with water or chicken broth. The liquid should evaporate rather fast. Quickly add the thai basil and give it a good stir till it is wilted. Turn off the heat.
- The baos should be ready. Open the pockets and line the baos with the thinly sliced radish (if using) and spoon in the pad kra pow carefully. Finish each bao with a generous teaspoon of momofuku chili sauce (adjust quantity if too spicy). Serve while hot.
Notes
- Assuming 2 baos per person, 500g of minced pork/chicken will make roughly 4 servings (8 baos). - Feel free to substitute the pork with chicken or beef mince - Don't use a pork mince that is too lean; it won't be as juicy.