Basil and Garlic Smoked Pork with Dried Longan

Method

1. Mix fresh basil and minced garlic into the soy sauce and dark soy sauce.
2. Soak dried longan in warm water for 20 minutes to rehydrate.
3. In a wok, heat oil and sauté garlic and ginger until fragrant.
4. Add smoked pork and stir-fry for 3 minutes.
5. Mix in soy sauce, dark soy sauce, rice wine, and sugar, then add longan and simmer for 15 minutes.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.