Heat 1 tsp coconut oil in a wok over high heat. Add the pork mince and let it sizzle for 8-10 minutes until golden and slightly crispy. Remove from the wok and set aside.

Reduce the heat to medium and add the remaining 1 tsp coconut oil. Toss in the red pepper and spring onions and stir-fry for a minute until slightly softened.

Add the chilli, garlic, and ginger and fry for 30 seconds. If your kitchen suddenly smells like a Thai street market, you're doing it right.

Add the cooked pork back to the wok along with the fish sauce, soy sauce, water, and honey. Let it simmer for a couple of minutes to soak up all that flavour.

Stir in the fresh basil until it just wilts – don’t overdo it, we want it vibrant and fragrant.

Spoon over rice, squeeze some lime juice on top, and devour immediately. Bonus points if you add a crispy fried egg.