Mince and mix! Mince the garlic and dry hot pepper and then mix the two together. Mix all the sauce together and keep the mixture in one bowl.
Fire on! Grab a wok or a pan, preferably a big one for easy stirring. Keep the stove on high heat and pour a small amount of oil. Put in the garlic-pepper mixture and stir fry till fragrant. Add in the ground pork and leave the whole block of meat one side down. Flat the block with your spatula to form a sort of meat pancake. Once that side turns golden brown, flip the meat pancake and break the whole thing into tiny pieces. Keep stirring and chopping the meat with your spatula till everything breaks apart. Add the sauce in your pan and mix evenly with the meat. Sprinkle the basil on top. Stir fry till the leaves turn dry.
For extra protine, fry one or two eggs, Chinese style, which means that add more oil than you usually do. Set on top of your meat. Then you have it, the ultra simple version of Kaprao. Serve it hot with a steaming hot bowl of rice.