2 tbsp oil
4 garlic cloves, roughly chopped
3-4 (or to taste) bird’s eye chillies, finely sliced
2 mild long red chillies, finely sliced
500g pork mince
1 large bunch basil (holy basil is the traditional type to use but Thai sweet basil or regular Italian basil will work just fine also), leaves picked
4 fried eggs
steamed rice to serve
4 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
Heat oil in a wok over high heat and stir-fry garlic and chillies. Add the pork mince and stir-fry until almost cooked. Add sauce and stir-fry until well combined. Add the basil leaves and stir-fry until just wilted. Serve alongside rice topped with fried egg.
Use large chillies for mainly colour and use the bird’s eye chillies for heat.