Directions

To Cook

1. Score the skin of the pork belly and rub the fats with salt.
2. Grill until it is golden brown and crispy. Cut into 1cm slices.
3. Smash chillies and garlic with a mortar and pestle.
4. Heat the oil in a wok over medium heat.
5. Add chilli and garlic paste, stir-fry for a few seconds.
6. Stir in the pork, then add the fish sauce, oyster sauce, chicken stock and sugar.
7. Stir fry for another minute, then add the beans. Keep stir frying until the pork is heated through.
8. Lastly, add in the Thai basil leaves, stir fry for about 20 secs, then take off the heat and serve piping hot with steamed rice.