Advice You Can Chew On: Thai Basil

Welcome back! And if this is your first time checking out Advice You Can Chew On, this is where you ask FreeSpiritEater anything and everything culinary related. You will receive expert tips and advice on how to improve your cooking skills, recipe ideas for your spouse, or even differences between cooking methods as well as herbs and spices.

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Dear FreeSpiritEater:

I am new to this whole “housewife” thing and am just learning to cook. The problem is my husband loves pork, the one dish I don’t have recipes for. Do you have any suggestions for pork dishes that I can make for him? Help!

Veronica G, Levittown, NY

Dear Veronica:

You have come to the right place my friend! I am going to give you a couple of recipes using different cuts of pork.  The first is a delicious recipe that won my heart over the first time my fiance ever cooked for me. Start with a single cut pork chop. Take a paring knife, and slice a pocket from the non bone side to the bone. Layer one piece of prosciutto, provolone cheese, spinach, fold and place in pork pocket. Gently flatten with your fist in a hammering motion. Season generously with salt and pepper. Pan sear on high for 2 minutes on both sides. Using the same pan, transfer to a 350 degree oven for 6-8 minutes. Remove from the oven, and let your chops sit for 2-3 minutes so the juices set. (Side note, when the cheese melts out of the pocket, the chop is ready.) The second recipe requires mixing soy and teriyaki sauce, minced garlic and ginger, chopped scallions, brown sugar and canola oil until the sugar dissolves. Pour over pork loin and marinate for 2-6 hours. Can be grilled, pan seared or oven roasted. You can tell when its done by the firmness of the loin itself, and to be safe, the internal temperature at its thickest point must be at 155 degrees. Let rest for 2-3 minutes to allow carry over cooking.  During this time the temperature will rise to the FDA’s required 165 degrees. (Safety tip for cooking the loin: Pat the raw loin dry of the marinade to prevent pan flare ups and flash grease fires.)

Dear FreeSpiritEater:

How does Thai Basil differ from regular basil?

-Sharon

Dear Sharon:

Thai Basil is also distinctive for its purple flowers.

That’s a really great question! Thai basil is well known for its peppery flavor similar to that of star anise, not to be confused with the other two strains of Thai basil.  The most common strain of Thai Basil is Kraphao or Thai Holy Basil, known for what some may describe as a hot and spicy smell and taste. The third, maenglak (Thai lemon basil) receives it’s name  from its citrus scent and flavor. Thai basil is most often used in Thai, Vietnamese and Cambodian cuisine, not only for it’s more potent flavor but it’s ability to withstand higher temperatures when used in a wok or working in high heat. Although Thai and sweet basil may be substituted for one another in recipes, keep in mind the difference in flavor, and the fact that fresh sweet basil should be added towards the very end of the cooking process in order to prevent the flavor from turning bitter. The peppery herb is also commonly used for creating various teas, dressings and vinegars.

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