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Sichuan noodles over a pool of sesame chilli sauce with crisp pork and pickled greens. Stir it all up from the bottom before the first bite.
Toast the sichuan peppercorns in a dry pan over low heat for 2 minutes until fragrant, then grind them to a fine powder.
Heat the 20 ml oil in a wok over high heat and fry the 300 g ground pork for 6 to 7 minutes, pressing it flat, until dark brown and crisp. Add the shaoxing wine, 15 ml of the soy sauce and the chopped pickled mustard and fry 2 minutes more.
Whisk the 4 tablespoons sesame paste with the remaining 30 ml soy sauce, the chinkiang vinegar, the 60 ml chili oil, the crushed garlic, the sugar, half the ground pepper and 80 ml of hot water until smooth and pourable.
Drop the 200 g bok choy into boiling water for 60 seconds until bright green, then lift it out and keep the water on the boil.
Boil the 400 g noodles for the time on the packet until just tender, then drain them briefly so a little water still clings.
Divide the sauce between 4 deep bowls, pile the noodles on top and finish with the crisp pork, the greens, the sliced scallion and the rest of the ground pepper. Toss thoroughly before eating.
