Step 1

Cut the pork across the grain into thin slices and place in a bowl. Add the soy sauce, rice wine, sugar, pepper, cornstarch, 5ml (1tsp) of sesame oil and ⅛tsp of fine sea salt. Mix well, then set aside for a few minutes while preparing the other ingredients.

Step 2

Thoroughly rinse the zha choi (Sichuan preserved mustard stem) to remove as much of the sticky red coating as possible. Dry with paper towels, then cut into matchsticks.

Step 3

Bring a medium-size pot of salted water to the boil, add the macaroni and boil until tender. Drain the pasta in a colander then rinse with cold water and drain again.

Step 4

Cook the topping. Heat a wok over a medium-high flame and add about 10ml (2tsp) of cooking oil. When the oil is hot, add the pork and its marinade and stir-fry until the meat loses its pink colour. Add the zha choi and stir well, then mix in about 60ml (¼ cup) of water. Simmer until the meat is cooked, then turn off the flame. The mixture will taste very salty, but it’s not meant to be eaten on its own.

Step 5

Pour the chicken stock (or water) into the pot used to cook the macaroni (no need to wash it) and heat over a medium flame. When the liquid boils, lower the flame and keep it hot.

Step 6

Lightly oil a skillet and place it over a medium flame. When the skillet is hot, fry the eggs two at a time, oiling the skillet as necessary so they don’t stick. Cook the eggs sunny-side up, so the white is gently set and the yolk is still runny. Place the fried eggs on a tray or plate.

Step 7

Rinse the macaroni with hot water, then drain and divide between four bowls. Divide the chicken stock (or water) between the bowls, then add the pork and vegetable topping. Add a fried egg to each portion.

Step 8

Quickly mince the spring onion and scatter it over the top. Drizzle a little sesame oil into each bowl, then serve immediately.