If using hunks of pork, cut into about half inch cubes.

This is the hot sauce I was using this time, just for a reference.

Mix all meat ingredients in a bowl, let sit 15-30 minutes.

Cut garlic and ginger into small dice.

Put Schezwan pepper corns in pan. Toast until dark brown and starts to smoke. 4-5 minutes.

Remove, cool, grind, set aside.

Time your noodles so they are done about the same time as the rest. About 15 minutes from this point. If they get done a couple minutes early, I add a little butter and stir it in to stop then from sticking to each other.

You want the pork to have a slightly crisp outside. Best way is to let it sit a minute, stir, sit, stir, repeat until done.

Remove pork to a plate with paper towels to drain.

You should have about a couple Tbs. of oil left.

Add hot sauce, peanut butter (or tahini), soy sauce, stir until well mixed.

Add scallions, garlic and ginger to hot oil. Stir for a minute.

Bring sauce to a boil, dinner until think, 3 or 4 minutes.

Place noodles in a serving bowl.

Add pork to noodles.

Put sauce over noodles.

Sprinkle with ground Schezwan pepper corns

Garnish and serve.