Carolina Kitchen: Thai pork bowls

Carolina Kitchen: Thai pork bowls (Photo credit: WLOS Staff)

by Mountain Kitchen Cooking School, Chef Ofri Gilan


  • Pad ka prao-serves 2
  • 1 pound of ground pork, beef, or chicken
  • 7 (26g) large cloves of garlic, peeled
  • 7 (16g) bird's eye chilies (or however many you can tolerate)-optional
  • 1 large shallot (20g), peeled and roughly chopped
  • 2 tablespoon vegetable oil
  • 1 tablespoon fish sauce
  • 2 tablespoon thin/light soy sauce or seasoning sauce
  • 2 tablespoon Hoisin sauce
  • 1 cup holy basil leaves, packed


  1. Sautée the shallots until clear. Add the meat of choice and separate until it turns crumbled.
  2. Add seasoning and serve over white rice.
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