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How To make Pasta with Pork & Basil
8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives
FOR THE MEATBALLS:
1 lb Lean freshly minced pork
Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten
A little butter or oil FOR THE SAUCE:
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs about 2 tablespoons each basil and chives, and 1 of parsley :
and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias
How To make Pasta with Pork & Basil's Videos
Stir-fried Holy Basil Minced Pork with Big Flat Noodle | Thailand Yummy Hot and Spicy Street Food
Stir-fried holy basil with meat (ผัดกะเพรา) is a basic recipe found everywhere in Thailand. The meats to cook ผัดกะเพรา can be vary among what we can imagine like chicken, pork, beef, seafoods, fishes, or even soy tofu if going vegan. The basil leaf is naturally hot, so cooking ผัดกะเพรา will be going to hot-and-spicy tone, mainly chili and garlic used.
Big flat noodle is a multipurpose food ingredient which able to be sweet or savory as we want. We had it stir-fried with duck egg prior to topped with basil minced pork for another level of yumminess!
The Best Thai Basil Beef in 15 Minutes (Pad Kra Pao)
The Best Thai Basil Stir Fry in 15 Minutes (Pad Kra Pao)
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Universal Thai Basil Sauce Recipe!
Thank you to Ombre Lab for sponsoring this video. Could your gut be the cause of your chronic health issues? Get $30 off an at-home gut health test and find out:
I discovered a great way to use up basil that's about to go bad. This recipe is a fantastically versatile Thai basil sauce (which can be made with Italian basil or holy basil) that you can put over any kind of protein, or use as a stir fry sauce. You can make the sauce whenever you need to use up the basil, then keep it in the fridge and there's a quick meal ready to go!
The flavour of this sauce will be reminiscent of a Thai basil stir fry that you might have had from your local Thai restaurant. Goes great with fish, chicken, tofu...really anything, so feel free to use it as a base and add to it whatever you have!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
The Original Thai Basil Stir Fry (Pad Kra Pao)
Thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with the Canadian Beef Information Gateway:
SEE ALSO:
Mortar & Pestle I Used (affl.):
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Here's the original version of pad kra pao (aka pad krapow). The Thai holy basil stir fry is a popular dish, but the version you've had is probably a modern variety. Here's the way this dish used to be: simpler, easier, but still just as delicious.
00:00 Intro
00:42 Prepping for pad kra pao
01:41 Holy basil, Thai basil, or Italian basil
02:26 Cooking pad kra pao
07:08 How to make crispy fried egg with runny yolk
08:39 Making prik nam pla and tasting
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----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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A classic Thai street food. Super simple stir-fry that takes under 15 minutes start to finish.
Here's my friend Leela's original recipe:
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