1-First, prepare all ingredients by thinly slicing 2 shallots, slicing 7 garlic cloves, and thinly slicing 3 Thai bird or Holland chilies de-seed them if you want less heat.

2-Second, heat 3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until it’s shimmering and ready for action.

3-Third, add the sliced garlic, shallots, and chilies, stir-frying for about 1 minute until they’re fragrant and just starting to soften.

4-Fourth, add 1 pound (450g) of ground pork to the pan, breaking it up with a spoon and cooking until it’s no longer pink, which takes around 5-7 minutes.

5-Fifth, season with 1 teaspoon of sugar, 1 tablespoon each of fish sauce and soy sauce, 2 teaspoons of dark soy sauce, and 2 teaspoons of oyster sauce; stir well to coat the meat evenly. At this point, pour in 1/3 cup of chicken broth or water to deglaze the pan, scraping up any tasty bits from the bottom.

6-Finally, toss in about 1 1/2 cups packed of holy basil leaves and stir for another 1-2 minutes until they wilt and release their aroma.