Back to 4 servings 1 lb ground pork, about 450 g 2 tbsp vegetable oil 5 garlic cloves, minced 4 Thai bird's eye chilies, finely chopped; use 3 for milder, 6 for hotter 1 tbsp oyster sauce 1 tbsp soy sauce, light soy sauce if you have it 1 tsp fish sauce 1 tsp sugar 1 tsp dark soy sauce, optional, for color 1 cup Thai holy basil leaves, packed; sweet Thai basil if holy basil is unavailable 4 eggs, one per serving, optional steamed jasmine rice, for serving
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1 Step 1: Cook the jasmine rice according to the package directions. Wash the basil, pick the leaves from the stems, and mix the fish sauce, oyster sauce, soy sauce, dark soy sauce and sugar in a small bowl.2 Step 2: Set a wok or large skillet over medium-high heat and pour in the oil. Once it shimmers, toss in the garlic and chilies and stir constantly for roughly 30 seconds, just until they smell fragrant and before they take on any brown color.3 Step 3: Add the ground pork to the pan, using a spatula to break it into small crumbles. Stir frequently for 5 to 7 minutes, until the meat is browned throughout with no pink left and an instant-read thermometer registers 160°F (71°C).4 Step 4: Pour in the sauce mixture and stir to coat the pork. Cook for 1 to 2 minutes, until bubbling and glossy.5 Step 5: Turn off the heat, add the basil and stir for about a minute until the leaves are wilted and fragrant. Taste and add more fish sauce or sugar if needed.6 Step 6: While the pork finishes, fry one egg per serving in a separate pan with a little oil over medium-high heat until the edges are crisp and the yolk is still runny.7 Step 7: Spoon the pork over steamed jasmine rice and top each serving with a fried egg.getsaucepan.com/r/eb70c760-560e-557e-ba07-a670c6f5de8b
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