Directions

To Cook

1. Heat 60ml of peanut oil in wok over high heat and add peppercorns, red and green chillies, spring onions and fry for 3 mins.
2. Add pork mince and fry until browned.
3. Add and stir through light soy sauce, sweet soy sauce, chilli garlic sauce, black vinegar and tahini, and simmer until thickened and most of the liquid has evaporated.
4. Add 20ml of peanut oil to another pan on high heat to fry eggs.
5. Heat remaining oil in a pan. When oil is hot, carefully place one sheet of rice paper in oil and remove once curled. Repeat for the second rice paper .
6. Place fried rice paper on each plate, divide rice between serving plates, top with pork mixture, top with fried eggs and scatter with remaining spring onions and add a few drops of sesame oil over the dish.