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Prepare Black Pepper Sauce

Finish the Dish

  • Oyster sauce 10.0 ml
  • Mushroom sauce 10.0 ml
  • Sugar, as needed
  • Onion, cubed (Hom Yai) 50.0 g
  • Spring onion, 2”cut (Ton Hom) 50.0 g
  • Red Chile, cubed (Prik Warn Daeng) 30.0 g
  • Green chile, cubed (Prik Warn Kiew) 30.0 g
  • Thai sweet basil leaves and flowers (bai horapa)
  • Crispy pork skin (Cab Moo) 200.0 g
  1. Prepare Black Pepper Sauce

    • Heat the cooking oil in a wok, add garlic and fry until fragrant.
    • Add black pepper and stir it to get the aroma, pour Knorr® Professional Liquid Concentrated Chicken Base and leave simmering.
  2. Finish the Dish

    • Pour oyster sauce, mushroom sauce, sugar, and stir all together.
    • Add onion, spring onion, red chile, green chile, and stir until cooked.
    • Add crispy pork skin and quickly stirfry.
    • Serve with rice. Garnish with sweet basil.