Pour enough oil just to coat the pan. Place your pork belly slices down and brown well on either side for a few minutes. Then pour in the orange juice, sugar, chilli flakes and crushed garlic and let this simmer covered on medium heat for 30 minutes.
We like our cuppas hot. Prep your cuppa, cover and set aside until done.
Check your pork belly, the liquid should have reduced considerably. Turn up the flame to high, throw in the mushrooms and toss them for a few minutes. Dump in the hot sauce, add salt to taste and let it simmer on low heat for 3-4 minutes, until just coated and switch off.
Fry your eggs as you like. Dump your pork over the noods in the cuppa, top with the egg, coriander leaves, crushed peanuts and serve with lime on the side.