Method

•  Coarsely chop the garlic with the chillies and salt
• Heat a well-seasoned wok or fry pan over a high heat then turn down the heat and add 2 tablespoons of the oil
• Crack in one of the eggs and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference – I like mine with a runny yolk but with crispy, frazzled edges
• Spoon some of the hot oil over the egg to ensure the yolk cooks evenly
• Carefully lift out the egg with a spatula and place it on a warmed plate, then fry the other egg
• Keep the eggs warm while you cook the pork
• Add more oil – you'll need about 4 tablespoons in all in the wok
• When the oil is hot, fry the garlic and chillies for a moment, but don't let them colour
• Add the minced pork and continue to stir-fry for a minute until just cooked
• Season to taste with the fish sauce and sugar but be careful not to make it too salty
• Add the stock or water and simmer for a moment, add the spinach
• Don't let it boil or stew for too long, otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce
• Stir in the basil and as soon as it is wilted remove from the heat
• It should taste rich, hot, salty and spicy from the basil
• Serve with steamed rice and fried egg on top
• I also like to serve the fresh chilli sauce alongside this as it brings the dish together