Szechuan Pepper and Lime Tainan Danzai Noodles

Method

1. Mix crushed Szechuan peppercorns and lime juice into the braised pork.
2. Cook noodles in boiling salted water until al dente, drain.
3. In a wok, heat 1 tsp sesame oil, add braised pork and sauté 2 minutes.
4. Add julienned carrots and bok choy, stir-fry 3 minutes.
5. Toss cooked noodles into the wok, mix with soy sauce, vinegar, and remaining sesame oil.
6. Garnish with scallions and serve hot.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.