¾lbchan choy(Malabar spinach), rinsed, drained, and stems removed (340g)
Rinse and soak dried anchovies for 10 minutes. Drain and wipe dry with paper towels.
Heat vegetable oil in a medium sized pot. Fry (ikan bilis) anchovies for about 2 minutes. Add garlic and fry for 30 seconds. Add ground pork and pepper. Continue to cook until pork turns opaque, about 2 minutes.
Pour in water and bring it to a boil. Reduce heat and simmer for 5 minutes.
Crack salted duck egg into the soup. Break up yolk with a spatula and continue to simmer until salted duck egg is cooked through. Add a little salt if necessary.
Add chan choy/Malabar spinach leaves. Bring soup back up to a boil. Turn off the stove.
Dish into individual soup bowls and serve immediately.