- 200 gr minced pork
- 1 1/2 tablespoons garlic
- 1 1/2 tablespoons (or more) red and green bird’s eye chilies
- 1 cup holy basil leaves
- 1/2 teaspoon dark soy sauce
- 1 tablespoon natural taste oil
- 1 tablespoon light soy sauce
- 3/4 tablespoon oyster sauce
- 1/4 teaspoon ground white pepper
- pinch of salt
- pinch of sugar
- 3 tablespoons stock or water
- In a pestle and mortar, roughly crush the garlic. Add the bird’s eye chilies; pound together until all the chilies are bruised. Set aside.
- Mix all the seasoning ingredients and set them aside.
- Place a well-seasoned wok over medium-high heat.
- When the wok is hot, pour in the oil followed by the garlic and chilies mixture. Stir fry quickly until fragrant; do not allow the garlic to brown.
- Add the minced pork and quickly stir fry, breaking down all the lumps. Continue stir frying the meat until all the liquids have completely evaporated, and the meat dries up and start to brown.
- Sprinkle dark soy sauce over the meat and stir fry until the meat turns a nice dark color.
- Add the seasoning sauce. Mix together and wait for the sauce to thicken. Turn off the heat and add the holy basil leaves. Incorporate the basil leaves into the dish using only the residual heat: cooking the basil leaves will cause them to turn black, and will also impair the flavor of the dish.