Thai-Style Mafaldine with Pork Collar, Onsen Egg & Green Beans

The sauce for this pasta was inspired by Pad Kra Pao — the classic Thai stir-fry with pork and basil.

For the pork, I used pork collar, pan-seared until golden and caramelized, then finished in the oven while brushing it with the sauce. The goal is medium-rare — juicy, tender, and full of flavor.

The pasta is simple: mafaldine tossed with garlic and the spicy-sweet sauce, finished with fresh Thai basil for that aromatic punch. I added blanched green beans for crunch and freshness, and an onsen egg on top to make it extra indulgent — the yolk melts over the pasta like a rich, silky sauce.

This dish is my little fusion take — it’s Thai flavors meeting Italian comfort food. Perfect for a weekday dinner that feels a bit special, without being complicated.

Ingredients (serves 2)

• 250–300 g pork collar

• 1 egg ( to make onsen egg)

• 2 cloves garlic

• 1–2 red chilies (adjust to taste)

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tsp palm sugar

• 1 tbsp oyster sauce

Pasta & Veggies:

• 100 g mafaldine pasta

• 1–2 cloves garlic, minced

• A handful Asian basil leaves

• 50-70g g green beans, blanched

Method

1. Make the Sauce – Pound garlic and chili, sauté until fragrant, then stir in soy sauce, dark soy, palm sugar, and oyster sauce Simmer until its thicken, set aside.

2. Cook the Pork – Season pork with salt, pan-sear 4 minutes per side until golden, add a bit of sauce and water as it will add more flavour to the pork, then finish in a 170°C (340°F) oven for 15 minutes for medium-rare. Rest the pork around 2-3 minutes , the temp will rise slightly during resting,then slice.

3. Cook the Pasta – Boil mafaldine ~6 minutes. Sauté garlic, add pasta, toss with the sauce, and finish with a handful of basil.

4. Aseemble - Transfer pasta to the bowl, Top with sliced pork collar, the onsen egg, and blanched green beans.I add extra sauce over.