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Debone pork loin chops and mince twice for a finer texture
Using a pestle and mortar or food processor, crush 3 cloves garlic, 6 Thai red chillies, and 1 shallot into a coarse paste
Heat a seasoned wok to medium-high heat until smoking
Add beef tallow or neutral oil to the wok
Add ground meat, season with sea salt, and sear until excess moisture evaporates and meat is well browned
Remove meat and set aside
Add chilli paste to the same pan and sauté for 1-2 minutes until fragrant
Add chopped green beans and sauté for 1 minute
Add the cooked meat back to the pan and toss to combine
Combine palm sugar, dark soy sauce, light soy sauce, fish sauce, and oyster sauce in a bowl
Add 1 Thai red chilli and the sauce mixture to the pan, toss to combine
Add a bunch of holy basil or Thai basil and fry for 1 minute to caramelize, then remove from heat
Heat neutral oil in a separate pan, add egg white and allow to fry until crispy around the edges
Add egg yolk to the centre and remove after 1 more minute
Serve the pad kra pao over fluffy Thai jasmine or sticky rice, topped with the crispy egg