25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped
4 tbsp vegetable oil
4 free-range eggs
steamed Jasmine rice
Grind the chillies, salt and garlic together in a pestle and mortar.
Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside.
Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil.
To serve, heat the oil in a frying pan and fry the eggs to your liking.
Serve the Thai holy basil pork with a portion of steamed Jasmine rice on the side and top each serving with a fried egg.
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