Pad Kra Pao (Thai Basil Stir-Fried Pork with Egg)

Roughly mince or pound 5 garlic cloves and 5 chilies, then pick the leaves from 30 g Thai basil and shake off their water. Mix 2 teaspoons oyster sauce with 1 teaspoon each of fish sauce, soy sauce, and sugar, stirring until the sugar begins to dissolve. Heat a wok until it is very hot and just starting to smoke. Add oil and move the garlic and chilies through it for about 20 seconds, stopping before the garlic darkens. Add the pork and break it into small pieces immediately. Keep the heat high for 3 minutes, then check the meat and allow up to 1 more minute if any pink remains or the edges have not begun to brown. Pour the prepared sauce around the wok wall so it sizzles into the pork. If liquid pools at the bottom, cook for about 1 additional minute until the meat looks glossy rather than soupy. Add the basil immediately before turning off the heat and toss only until the leaves wilt. Serve at once with the 2 fried eggs listed for the dish. The egg cooking method is not specified in the source steps, so the critical evidence here is the fully cooked pork, reduced sauce, and briefly wilted basil.