SPICY BASIL PORK (Moo Pad Krapao) This dish is a favourite with the Thais, although you will see it often made with chicken. The secret are the extra flavourful Thai Holy Basil Leaves (Krapao) which are unfortunately hard to find in North American Asian markets, though not impossible. Use Thai Basil (Horapa) as a substitute, or if you have to, European Sweet Basil, and it is still a dish to die for. Ingredients: 1 lb pork fillet, thinly sliced into bitesize pieces 1 cup fresh Thai Holy Basil or Thai Basil (whole leaves) 2 tbps fish sauce 1/2 tsp sugar 2 tsp thick black soy sauce or oyster sauce 6 Thai red chillies, chopped and pounded into paste 2 kaffir lime leaves, findly diced 3 shallots, findly diced 6 cloves garlic, finely chopped 1 - 2 tbps vegetable oil fresh ground white or black pepper Method: 1. Heat wok, add oil, then add garlic, quickly stir, then add shallots and quickly stir again before adding pork. 2. Stir-fry 1 to 2 minutes or until pork is almost cooked. 3. Add chilli paste, kaffir lime leaves, sugar, and black soy or oyster sauce. Stir quickly and then add fish sauce and fresh basil. 4. Mix well and cook until basil is wilted or pork is cooked through. 5. Grate fresh pepper over mixture and serve.