400g (14 oz) pork belly, skin removed, cut into bite-sized pieces
½ tsp ground white pepper
1 cup plain flour
3 birds’ eye chillies
3 large chillies
3 garlic cloves
3 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
1 heaped cup of holy basil leaves*
vegetable oil for stirf-rying and deep frying
Combine the pork, white pepper and 1 tsp of salt. Coat the pork with flour.
Pour the oil for deep frying into a large saucepan or wok over high heat. When the oil is hot, deep fry the pork in batches. Drain on paper towel and set aside.
Use a mortar and pestle to pound the chillies, garlic and ½ tsp salt to a rough paste.
Mix the oyster sauce, fish sauce and sugar in a small bowl.
Heat 2 tablespoons of oil in a wok or frying pan over high heat. Add the chilli paste and cook for 30 seconds. Add the pork and the stir-fry sauce and toss until well combined. Add the holy basil and toss until just wilted. Remove from heat and serve.
- Holy basil (called ‘bai grapao’ in Thai) is also known as hot or spicy basil. It can be found at Asian or Thai-specialty grocery stores. Substitute Thai basil or regular Italian basil if unavailable.