Khao pad by ka prao

Fry a bunch of holy basil in hot oil until crispy.

In a wok/frying pan, over medium high heat add some oil. Fry minced garlic and chilies in a generous quantity for a minute. Add minced pork, fry for a few minutes. Season with fish sauce, dark soy and oyster sauce. Deglaze with a little water and adjust for seasoning with sugar.

Serve with rice and fried egg.

- What can we do to elevate this? Make it more interesting?
- Serving it with noodles is fine, but boring.
- Perhaps if we make a sauce where one simmers the fried meat and use that on a pork chop of some sort?
- A raviolo might work well since part of the beauty is in the runny egg being part of the dish:
   Raviolo with khao phad by kra pao, a sous-vide egg yolk on top, torched whites, and garnished  with  the crispy leaves.
- What would it taste like using wild boar or some type of wild game? (Definitely less oily)