You will need a steamer and a bowl oiled with a little vegetable oil.
Heat the vegetable oil in a wok until it's smoking, and fry off the garlic and the pork. Remove with a slotted spoon and set aside on kitchen paper.
Measure out the stock and then add the eggs. Beat well to combine. Add the fish sauce and the white pepper and beat again.
Put the pork, garlic and the spring onions into the bottom of the oiled bowl. Pour over the egg mixture and steam, covered, for 15-20 minutes until just firm and wobbly.
Serve with rice as a part of a larger meal.
Recipe by Kay Plunkett-Hogge as part of the Senses of Thailand promotion at Selfridges.