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1
Heat a wok or heavy skillet over medium heat.
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2
Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke.
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3
Remove them from the heat and allow them to cool, then grind them.
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4
Set aside.
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5
Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well.
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6
Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces.
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7
When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
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8
Pour off all but two tablespoons of the oil.
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9
Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
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10
Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock.
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11
Simmer for four minutes.
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12
Return the pork to the pan and stir.
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13
Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried.
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14
Drain in a colander.
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15
Transfer them to a serving bowl or individual bowls.
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16
Ladle on the sauce and top with the fried pork mixture.
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17
Sprinkle with the ground Sichuan peppercorns and serve.
