700g pork leg, diced
1 Tbsp sh sauce
1 Tbsp light soy sauce
8cm piece ginger
1 cup plain our
2 tsp Szechuan peppercorns, crushed
2 Tbsp oyster sauce
1 Tbsp lime juice
1 Tbsp sweet chilli sauce
2 tsp sesame oil
300g dried at rice noodles
Mixed veg such as cucumber, carrot, white radish, shallots, red capsicum, kale, cut into fine batons or shredded (about 2 cups)
Extra virgin olive oil, to deep-fry
Fried shallots, to garnish
Coriander leaves, to garnish
Mint leaves, to garnish
Combine pork, fish sauce and soy sauce in a large bowl. Finely grate 1⁄2 of the ginger and add to pork mixture. Cover and set aside for 30 minutes to marinate. Slice remaining ginger into fine batons and set aside. Transfer pork and marinade to a plate then put in a steamer basket over a pot of just simmering water. Cook for 10 minutes or until pork is just firm. Set aside.
Mix flour and Szechuan in a large bowl. Drain pork and add to flour mixture. Toss well then set aside for 10 minutes.
Put oyster sauce, lime juice, sweet chilli and sesame oil in a small jug. Mix well. Set aside.
Cook noodles in a large saucepan of rapidly boiling salted water until just tender. Drain, refresh under cold water. Put in bowls and top with veg.
Pour olive oil into a large deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer. Fry pork, in batches, for 3 minutes or until crisp. Drain on paper towel. Divide among bowls. Drizzle with dressing. Top with reserved ginger, shallots, coriander and mint. Serve.