500g pork mince 

250g firm Tofu

1 tbsn Sichuan peppercorn

1 tbsn dried chilli 

1 tbsn soy

1 tbsn ginger 

3 cloves garlic grated 

2 tbsn spicy bean sauce (dobanjang)

1 tbsn sesame 

1 tbsn brown sugar 

1 bunch spring onion 

Method

In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Grind them into a powder using a mortar and pestle.

Cook Pork Mince: In a large pan, heat a tablespoon of sesame oil over medium-high heat. Add the pork mince and cook until browned.

Add the grated ginger and garlic, and cook for 1-2 minutes until fragrant.

Stir in the chopped tofu, soy, ground Sichuan peppercorns, dried chili, and spicy bean sauce. Cook for an additional 3-4 minutes, ensuring everything is well combined.

Sprinkle in the brown sugar and mix well, adjusting seasoning to taste.

Finally, add the chopped spring onions, reserving some for garnish.

Serve immediately, garnished with remaining spring onions.