Pork in Holy Basil Sauce

• 1 pack Holy Basil Kanokwan Sauce
• 4 cloves of garlic, finely chopped
• 1-2 piri-piri peppers, finely chopped
• a handful of Thai basil leaves
• 1 white onion, cut into half-slices
• juice of 1 lime
• 4 eggs
• 800 g minced pork
• 2 – 3 tablespoons of oil for frying
• salt and pepper to taste

1. Heat a wok or large frying pan, add the meat and fry over high heat for 3-4 minutes until browned.
2. In a separate pan, fry the fried eggs and set aside.
3. Scoop the meat to the side, add the oil, garlic, chiles, and onion, and cook for another 2-3 minutes. Add the holy basil sauce, stir, and cook for another minute. Remove from the heat, add the Thai basil leaves, and drizzle with lime juice.
4. Serve immediately with jasmine rice and a fried egg.

TIP:

If you want to get more street-food effect, fry the meat in batches – high temperature will make it slightly crispy, and the holy basil sauce will better “stick” to each piece.