The street food engine of Thailand. A violently hot, rapid stir-fry of minced pork infused with the anise-like sting of holy basil (krapow), served over rice and crowned with a brutally fried egg (khai dao).
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The Aromatic Paste. In a mortar and pestle, aggressively pound the garlic and chilies into a coarse, wet paste. This releases the essential oils that slicing cannot achieve.
The . Heat a wok until it is . Add oil and the garlic-chili paste. for exactly 10 seconds until violently fragrant (do not burn).
The Meat. Add the minced pork. Toss aggressively, breaking it apart, until it is just cooked through and begins to caramelize in its own fat.
The Glaze. Add the oyster sauce, dark soy sauce, fish sauce, and a pinch of sugar. Toss until the meat is entirely coated in a dark, sticky glaze.
The Basil Flash. Turn off the heat. Immediately throw in the massive pile of holy basil leaves. Toss once; the residual heat will instantly wilt them, preserving their delicate, pepper-anise aroma. Serve over rice with a deep- egg with a liquid yolk.
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