Cut the pork belly into 3cm wide pieces and season with a pinch of salt and pepper.

Heat half of the vegetable oil (1 tsp) in a frying pan over medium heat. Add the pork and stir-fry until the color changes. Add Worcestershire sauce and cook until the liquid evaporates.

Add the bean sprouts to the pan and stir-fry quickly to combine.

In a separate frying pan, heat the remaining vegetable oil (1 tsp) over medium-low heat. Crack the eggs into the pan and cook until the whites are set (sunny-side up).