Pad Kaphrao Moo Sap

Ingredients

• 300g minced pork, coarsely ground
• 6 garlic cloves
• 6 to 10 bird's eye chillies
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 3 tbsp water
• Large handful holy basil leaves, about 30g
• 3 tbsp neutral oil, plus 4 tbsp for the eggs
• 2 eggs
• 2 portions hot jasmine rice

Before you cook

• Pound the garlic and chillies together in a mortar to a rough, uneven paste, or chop them coarsely
• Mix the oyster sauce, fish sauce, dark soy sauce, sugar and water in a small bowl
• Pick the holy basil leaves from their stems
• Have the rice cooked and kept warm before you start the wok

Steps

1. Heat four tablespoons of oil in a small frying pan until it shimmers.
2. Crack in one egg and fry it for about ninety seconds, spooning hot oil over the white until the edges are brown and blistered.
3. Lift the egg out onto a plate and fry the second egg the same way.
4. Set a wok over high heat and add the three tablespoons of oil.
5. Add the pounded garlic and chilli and stir for twenty seconds, just until the raw smell lifts.
6. Tip in the minced pork and press it flat against the wok for thirty seconds to build some browning.
7. Break the pork up and stir-fry it for two minutes until no pink remains.
8. Pour in the sauce mixture and let it bubble hard for one minute so it reduces onto the meat.
9. Throw in the holy basil and toss for fifteen seconds until it just collapses.
10. Spoon the pork over the rice and lay a fried egg on each plate.