Fried Pork with Sichuan Peppercorns

When first-time visitors to Hong Kong eat Chinese food, they are struck by the number of condiments and sauces placed before every diner. This is done so that the diner can determine what or how much more flavouring is needed for a particular bite of food. It is a sophisticated and highly refined style of eating, I think. It works especially well when you have a dish such as this one, where pork is treated in a simple and straightforward manner, perfect for adjustment by the eater ra