First, marinate the eggs and cook the pork. Do this the night before for the best results. Mix together the soy, water and sugar, and measure out 200ml to marinate the eggs in. Overnight if possible, but for at least three to four hours.

Next, place the pork in a casserole dish and cover with the remaining egg marinade. Bring to a gentle simmer, put the lid on, and roast in the oven at 160ºC/Gas Mark 3 until tender (about 2-3 hours). Top up with water if required. Allow to cool in the cooking liquid and then wrap in cling film and refrigerate.

For the spicy miso sauce, place all the ingredients in a food processor and blend until smooth. Set aside.

Stir fry the bamboo in the sesame oil until dry, add the other ingredients and cook until dry.

Have all the ingredients laid out, so you can work quickly. Have one pot ready with the hot stock and another with boiling water, for cooking the noodles.

Divide the spicy miso sauce between the four bowls and then divide the stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.

Once the wrapped pork has cooled completely, slice it thickly, and then remove the cling film.

Cook the noodles to the texture you like, drain and divide between the four bowls. Top with bean sprouts, bamboo, marinated egg, a few slices of the slow-cooked pork, fried padron peppers, sliced spring onion and a tablespoon of chilli oil on top.