2 garlic cloves, crushed
2 Tsp ginger paste
2 spring onions
Large handful of spinach
1.5 litres of chicken stock (water and 3 stock cubes)
4 pork belly slices (roughly 2.5cm cuts)
70ml light soy sauce
2 portions of rice noodles
Handful of fresh coriander
Salt and pepper
Topping - sesame seeds
In a large, deep saucepan on a low heat, add the ginger and garlic to some oil. Fry for 1 minute.
Add the chicken stock and soy sauce and simmer for 20 minutes. Season with salt and peppper.
Add the 2 whole eggs in its shell. Turn to a low heat and simmer for 7-8 minutes. Remove the ggs and rinse in cold water and then set aside.
Whilst it continues to simmer, in a large frying pan, add the pork skin-side down. Fry on a high heat for 3 minutes until each side is charred. Turn to a low heat, add a splash of water, then add a lid and steam for 4-7 minutes until cooked (dependent on how thick the pork is).
Whilst the pork cooks, slice the spring onion and add to the stock along with the spinach and noodles. Simmer for 5 minutes.
For one serving, add half the stock-noodle mixture. Peel an egg and cut in half. Add 2 pork belly slices, 2 egg halves, fresh coriander and sesame seeds. Sprinkle over black pepper and serve!