Pad Kra Pao Moo — Holy Basil Pork with a Fried Egg

Pound the garlic and chillies together in a mortar into a rough, uneven paste. Have every other ingredient measured and standing by the stove — once you start, there is no time to fetch anything.

💡 No mortar? Chop them together on a board and crush with the side of the knife. Do not use a garlic press — it gives juice, not texture.

Heat the oil in a wok or the widest frying pan you own until it shimmers and a scrap of garlic sizzles instantly. Add the garlic-chilli paste and stir for 20 seconds — no longer, or the garlic burns.

Add the pork and press it flat against the pan. Leave it alone for 45 seconds to take colour, then break it up and stir-fry until no pink remains, about 2 minutes.

💡 The instinct is to stir constantly. Resist it — the browned crust that forms in those 45 undisturbed seconds is most of the flavour.

Pour in the oyster sauce, fish sauce, both soys, sugar and water. Let it bubble hard for 30 seconds until it clings to the meat.

Kill the heat, throw in all the holy basil at once, and fold it through twice. It should wilt but stay green.

💡 Basil added while the pan is still on the flame goes black and bitter within seconds. Off the heat, always.

In a small pan, heat the frying oil until it is properly hot, crack in an egg and spoon hot oil over the yolk for 60 seconds. The white should be blistered and crisp at the edge with the yolk still runny. Repeat for the second egg.

Rice on the plate, pork beside it, egg on top, prik nam pla on the side. Break the yolk into the rice as you eat.