For the Krapow Pork
¼ cup chicken stock
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons brown sugar
2 tablespoons vegetable oil
1 lb minced pork
2 shallots, halved and thinly sliced lengthwise
2 tablespoons garlic, minced
1–2 tablespoons Thai chilis or serrano, minced
½ cup fresh Thai basil leaves (or regular Italian basil)
For the Melts
8 slices white bread
4 tablespoons unsalted butter, softened
8 tablespoons + 1 cup Cravings Spicy Thai Basil Marinara
16 slices pepper jack cheese
Make the Sauce
Whisk together the chicken stock, soy sauce, fish sauce, and brown sugar; set aside.
Cook the Pork
Heat a large skillet over high heat and add the oil.
Add the pork and stir-fry until cooked through, about 5 minutes.
Stir in the shallots, garlic, and chilis. Continue cooking until the mixture dries out and begins to caramelize, 5–8 minutes.
Glaze the Pork
Pour in the sauce mixture. Cook, stirring, until the pork caramelizes and becomes glossy and sticky, about 10 minutes.
Remove from heat and stir in the basil to wilt.
Assemble the Melts
Brush butter on one side only of each slice of bread.
On the unbuttered side, spread 1 tablespoon Cravings Spicy Thai Basil Marinara.
Top the marinara with one slice of pepper jack.
Spoon the krapow pork mixture evenly onto 4 slices.
Top each with another slice of bread, buttered side facing out.
Press firmly.
Grill the Sandwiches
Heat a skillet over medium-low. Place the sandwiches in and cook until golden and the cheese melts.
Flip and brown the other side. Repeat with remaining sandwiches.
Cut in halves and serve with a ramekin of warmed Cravings Spicy Thai Basil Marinara.
