- 1/2 tbs Sichuan peppercorns
- 1 1/2 tbs peanut oil
- 1 tsp oil
- 8 oz ground pork
- 2 cups chicken stock
- 1/2 cup spicy Sichuan pickles, diced
- 1/4 cup soy sauce
- 1 1/2 tbs black Chinese vinegar
- 1 tbs minced garlic
- 2 tsp sesame oil
- 1 tsp chili oil
- 1/4 tsp ground white pepper
- 1 lb fresh wheat noodles
Heat a wok over low heat and dry-fry peppercorns until fragrant. Add peanut oil and cook over low heat for 10 minutes. Cool, then strain oil, tossing peppercorns. Set aside.
Heat oil in a wok over high heat and stir-fry pork until cooked, then set aside.
Combine pepper oil, stock, pickles, and remaining ingredients. Keep warm over high heat.
Bring a pot of water to a boil and cook noodles. Drain, divide among bowls, and pour broth over noodles. Top with pork and serve immediately.
How visitors found this Filipino Recipe:
- bakang paklay
- spicy sichuan noodle recipe