Crispy Pork Belly Dan Dan Noodles

Toast the Sichuan peppercorns in a dry frying pan over medium high heat for around 2 minutes, or until fragrant and just starting to smoke. Use a mortar and pestle to grind them to a rough powder. Set aside.

To make the spicy sauce, mix together all of the ingredients in a large mixing bowl. Set aside.

Bring a large pot of water to the boil. Cook the noodles according to the packet instructions. While the noodles are cooking, remove 1 cup of noodle water and add to the spicy sauce mixture. Mix to combine.

Next, divide the spicy sauce mixture between serving bowls. Once the noodles are cooked, use tongs to transfer them to the serving bowls.

Heat the vegetable oil in a wok or frying pan on high heat. Add chopped pork. Leave to cook for 4–5 minutes, flipping occasionally, or until the pork has a nice golden brown colour and is getting crispy at the edges. Sprinkle over the ground Sichuan peppercorns, pickled mustard greens, soy sauce and Shaoxing wine. Stir fry for another 2 minutes, allowing the pork to soak up the sauce.

To serve, top noodles with crispy pork mixture and sprinkle over spring onion.

– Pickled mustard greens are a type of preserved leafy green. You can seek it out in Asian supermarkets.