Cut pork in small pieces using kitchen sheers then marinate in oyster sauce and soy sauce
Crush some chillies with the back of a knife
Heat the pan add minced garlic and oil until bubbly
Pick the holy basil leaves. Only use the leaves and the flowers. Discard the stems
Add chili to the pan. Stir until tender a bit
Followed by pork and its marinated juice
Once the meat is cooked add the basil and take off the heat. Season with fish sauce.
Best served with hot jasmine rice