Step 1

Mix the pork with all the marinade ingredients, and let sit for at least 30 minutes or one day in advance.

Step 2

Heat a large work or a sauté pan with enough oil to coat the bottom over high heat. When the pan is very hot, add the noodles and the black soy sauce to the pan and toss the noodles quickly to coat in the sauce. The goal is to get some browning on the noodles so you can let them sit and char a bit without stirring. The noodles will start to clump up together a bit as they dry, remove them from heat when this happens. Set the noodles aside.

Step 3

In a wok or a large saucepan over medium heat, add about 2 Tbsp vegetable oil, chopped garlic and fermented soy bean paste. Saute until the garlic starts to turn golden brown.

Step 4

Add the stock, soy sauce, Golden Mountain sauce, sugar and white pepper; bring to a full boil.

Step 5

While waiting for the sauce to boil, dissolve tapioca starch or cornstarch in about 3 Tbsp of water to make a slurry and set aside.

Step 6

Once the sauce reaches a full boil, add the pork and spread the pieces out quickly.

Step 7

When it comes back to a boil, add the Chinese broccoli.

Step 8

Pour half of the tapioca/corn starch slurry slowly into the sauce while stirring and bring to a boil. The sauce will thicken, and if you want the sauce to be thicker, add the rest of the starch slurry. Remove from heat when you are happy with the sauce consistency.

Step 9

Taste and adjust seasoning as needed.

Step 10

To serve, pour the sauce over the noodles, and serve with chili flakes and Prik Nam Som.

Step 11

Enjoy!