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Combine 1 tbsp soy sauce, 2 tsp of dark soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 1 ½ tsp of granulated sugar in a bowl. Mix and set aside.
Heat 1 tbsp of oil over medium high heat. Add the minced 5 cloves of garlic, minced shallot, and thinly sliced 3 Thai chilis. Cook for 1-2 minutes.
Increase the heat to high. Add the pork. Break apart the pork in the pan and cook until brown (2-3 minutes).
Add the sauce from step 1 and ¼ cup of chicken broth. Mix and cook for 1-2 minutes.
Lastly, add 1 cup of Thai basil leaves. Mix and cook until leaves are wilted (~1 minute). Remove from the heat.
Fry 4 eggs. Serve Thai basil pork with fried eggs and white rice.